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  • Writer's pictureGina

Cucumber & Tomato Salad

If my garden had cooking skills, I'm pretty sure this dish would be in its wheelhouse. Cucumbers, tomatoes, fresh basil and parsley.....all from garden de Gina.

Can't take credit for the red onions though. I'm no farmer but I think they are a fall harvest vegetable?!?

Speaking of 'not a farmer,' I do think that title applies to me. This is year 2 of gardening and well, I can't say I've nailed it. Year one, we overplanted everything. And I mean o-ver-plant-ed. Tomatoes were a tangled mess, zucchini overtook my sage and oregano, strawberries sadly sprouted 2 berries amidst an eggplant explosion. Get the picture? Just like the year it was- sucked.

Year 2, current day. Well, we spaced stuff out but still not exemplary. I already ripped out my zucchini, gave up on the asparagus and am just about ready to yank the cucumbers.

So what's my problem? Ha, maybe I should think about that too. I do think it is lack of sunlight on our garden spot combined with our wonky hosing system. I'll spare you the details but let's just say, I'm looking forward to planting for the 2022 season. Heck with 2021.

Okay, I take that back..... a bit. I do have many beautiful tomatoes and eggplant being produced and although the cucumbers are on their way out, I have had some great ones. I only did basil and parsley this year for herbs and thankfully, they are stellar.

So like I said before, this dish is pretty much what all my garden has tossed in a bowl. Drizzled with olive oil, a heavy shower of red wine vinegar and salt & pepper, it is pretty awesome. Seasonably perfect and great for a light lunch with a glass of dry chardonnay.

And with my track record of gardening results, I'll need a refill on that wine stat. Cheers to this summer and here's to next!


Cucumber & Tomato Salad

Serves: 2


1 large cucumber, sliced on the diagonal into 1/2 in. rounds

4-5 medium sized tomatoes, roughly chopped and seeds removed

3 slices of red onions, thinly cut

3 TBS red wine vinegar

1 TBS extra virgin olive oil

1/4 C fresh basil, about a handful, roughly chopped

2 TBS fresh parsley, roughly chopped

kosher salt, to taste (generous pinch or 2)

freshly cracked pepper, to taste

  1. Place all ingredients in a large bowl and toss well to combine.

  2. Serve right away or place in refrigerator, covered, to chill and meld flavors.

  3. enjoy!

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