Taylor’s Favorite 4th of July Cold Salad.
This 4th of July I will be making our Favorite Ice Cold Salad. Cucumber, Tomato and Red Onion Salad to go with the N.Y. Steaks we are grilling on the BBQ. This is a favorite because;
1) It’s sooo simple!
2) it’s sooo cheap!
3) it’s sooo Cold!
Cold being the Key Operative here! When it is a scorching 95 to 110 degrees throughout most of the country, who wants hot sides? Not me!!! Cold salad it is!
It’s also a great day to relax from cooking because the hubby will be manning the grill. I can make this first thing in the A.M. and chill (me and the salad both) till supper time! Win! Win!
It also makes use of a few of the herbs from my garden.
Such as my Basil !
There is nothing that smells as incredible as freshly picked Basil! If the only Basil aroma you have ever smelled is from the grocer, you are missing something extraordinary!
Don’t forget the Oregano !
Don’t forget my Heirloom Tomatoes !
I am posting 2 different versions of the same salad.
Why? (you ask….)
Depending on your taste at any particular time, you may want it a bit more Bold!
So the first is regular and the second has an extra ingredient or two so you get the Emeril Lagasse effect….
(Did ya feel that?)
A brighter bolder flavor! Check them both out!
We have been making this for many years as a basic recipe most people have made. It has evolved, over the years, into something more than the basic Cucumber/Tomato/ onion Salad.
Cucumber Salad Recipe
- 6 Roma tomatoes cut into chunks
- 1 large cucumbers
- 1 half Red Onion
- ¼ cup Lt. Olive Oil
- ½ cup red Wine Vinegar
- 1 small clove garlic
- ½ tsp. salt
- fresh ground Pepper
- 6 fresh basil leaves
- Ingredients for Variation;
- 1 Tbsp. Dijon
- 1 good sprig fresh oregano
- Peel garlic Clove and rub bowl generously.
- Cut Tomatoes into large chunks and add to bowl ( i get about 6 pieces from each half of a Roma)
- Partially peel the cucumber (i stripe it, skipping every other pass with the peeler) cut lengthwise and slice thickly. add to bowl
- Cut peeled onion in half lengthwise, place cut side down on board and slice thinly, then cut the half rounds in half again. add to bowl
- Chiffonade the Basil and add to bowl.
- whisk together your Olive Oil, Vinegar, salt and pepper and add to bowl.
- Taste for need to add salt.
- cover and chill at least an hour and serve!
- For Variation;
- add the tablespoon of Dijon to the oil and vinegar when whisking together and as much of the fresh Oregano as you like directly to the salad.
I hope you and your family have a really great 4th of July weekend and i hope you make one of the variations of this Cold Salad and use the rest of your time to “chill” on the porch with your favorite cold “adult” beverage !
and sometime next week be sure to come back and tell me which Salad variation you tried and what you thought about it!
have a good one and see you soon!
Link Party here (The Scoop)