Picture this, a hot, summer day, black asphalt that burned the bottom of your feet, and a crocheted wool blanket covered with a sheet. Yes, this is typically where my sister and I spent time playing in the summer once the garden went up at my grandparents. To avoid any tragedies of balls flying at tomato plants or lettuce being trampled, my grandparents would set us up on the hot pavement with some Avon books to occupy our time while they tended to the garden. Sounds like fun!! (Sarcasm) Occasionally they would pity us and fill a bucket of water, a “swimming pool”, that we could barely dip our feet in never mind swim laps, but hey we loved it! If they didn’t do that I would not have these memories to share today.
Despite the fact that the garden trumped my sister and I, we understood that with the attention and care they put in, there would always be fresh picked, delicious, veggies. Once that garden started to grow it was cucumber and tomato salad for days. I didn’t mind, the best part was dipping a crunchy piece of Italian bread in the oil at the end. And that is what I share with you today. A very simple combination that leaves you wanting more……
My grandmother still to this day plants a very large garden and continues to share its bounty with our family. It is what keeps her young. Not quite sure what Mother Nature has in mind for us this year, but the rainy, cold, Spring has had me remembering those warmer weather days, fun times, and delicious cucumber salads. I hope this recipe brings a little warmth to your day. Also, if you happen to find the sun wherever you are please send him a little message to travel our way here in New England.
I’ll leave you with this quote which inspired this post, “The truth is we are our memories and every one of them, for better or worse, makes you the person you are…..the memories are always with you and the most important ones you will never forget.” – Cable Girls
note: if you prefer more tomatoes over cucumbers or vice versa adjust to your liking.
2 English seedless cucumber
1 container of grape tomatoes or 3 medium sized tomatoes
1/2 small red onion
1 tsp dry oregano
In a large bowl, slice your cucumbers in half lengthwise then into half moon shapes about a quarter inch to half inch thick. You can keep or remove the skin on the cucumber. Cut your grape tomatoes in half. If using medium size tomatoes, cut into one inch pieces. Slice your onion into thin slices, drizzle all the ingredients with olive oil (enough to coat the veggies and have a little at the bottom for dipping). Add salt, pepper, and oregano. Grab a spoon, mix it up and enjoy!