Lemon cucumber + heirloom tomato salad

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Summer time calls for simple, flavorful meals. Sunshine packed salads are my favorite way to celebrate the season. How can one pass up the call of lemon pepper cucumbers from your local farmer’s market stand as you walk by? Or leave behind a single plump, heirloom tomato, enticing you with an array of rich color and sweet flesh? Side note, should I write romance novels? Ode to a juicy fruit… Anyway, cucumber and tomato are two of my favorite summer produce finds and in the spirit of low impact eating, you can consider it a rightful duty to eat your weight in plentiful veggies.

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Lemon Cucumbers and Heirloom Tomatoes on cutting board
Lemon Cucumber + Heirloom Tomato Salad

Lemon pepper cucumbers have a bright, citrus flavorful as the name would suggest. They are lovely, yellow spheres (unlike your typical green cucs) and wonderfully in season this time of year. Paired with the heirloom tomato, which boasts a round sweetness, the two couldn’t be better than with some light herbs, summer sweet corn, a bit of sea salt and a balsamic vinaigrette. Y’all I’ve been eating this salad for almost a week straight, everyday. (There’s a high chance I’ll continue into fall.) You might too.

Let us know if you tried this out! It would be hard not to this time of year! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Lemon cucumber + heirloom tomato salad   by

A flavorful summer favorite featuring lemon pepper cucumbers and heirloom tomatoes. Bright, refreshing, and so simple!

makes: 2 servings | prep time: 10 min | total time: 10 min

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Lemon Cucumber + Heirloom Tomato Salad

Ingredients

  • 3-4 small to medium lemon pepper cucumbers
  • 3 medium heirloom tomatoes
  • 1-2 cup approx chopped chives
  • 1 tbsp salt
  • 2 ears corn

Dressing

  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil

To-Do's

  1. Wash and chop all cucumbers and tomatoes into thin slices, add to large mixing bowl. Save any tomato cores for your scrap stock. Roughly chop chives into ¼” pieces and add to bowl.
  2. Shuck and clean corn ears. On cutting board, keep your cob horizontal and cut off corn close to the cob. Add to bowl. Save your corn cobs for scrap stock.
  3. Add salt to vegetables and mix gently. To make the vinaigrette combine oil and vinegar in a separate bowl and whisk well. Add slowly to vegetables.
  4. Serve and enjoy!

Notes

This salad is best when fresh but will keep in the fridge for 2 - 3 days.

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