Tomato, Corn and Cucumber Salad

tomato cucumber and corn salad - trust in kim

Here’s a really simple salad I’ve made a few times this summer, using tomatoes from my garden and cucumbers from a friend’s garden (and corn from the produce store).  I just used my favourite homemade vinaigrette, super easy and delicious.

If I use tomatoes and cucumbers out of season I always choose the little ones – cherry tomatoes and those small cucumbers.  They have way more flavour.  And for winter corn I prefer canned over frozen, and I usually us Peaches and Cream.  Still, the summer ones are the best, so I make this a lot while these things are growing nearby and in season.

What you need:

tomatoes

cucumber

sweet onion

corn on the cob

a few green olives

dressing ingredients:

about 1 teaspoon dijon mustard

about  1/4 teaspoon sugar

salt

pepper

white wine vinegar

olive oil

What you do:

1. Boil a pot of water for the corn and let it cook for a couple of minutes.  Remove the corn and run it under cold water.

2. To make the dressing, put the mustard in a bowl and add the sugar and some salt and pepper.  Add a little vinegar and mix it into the mustard so there are no lumps.  Mix in a bit more vinegar, then drizzle in some olive oil while mixing with a fork.  After you’ve added a bit, have a taste and see what you need to add more of.

3. Cut the cucumber and tomatoes into bite-sized pieces.  Chop the onion and olives.  Cut the corn off the cob, and put all the vegetables together in a bowl.  Toss it with some dressing and serve it up.

Enjoy!

Cucumber and Tomato Salad with Basil and Dijon Vinaigrette

cucumber, tomato and red pepper sa

tomatoes - trust in kim

 

I was lucky enough to be given some home-grown cucumbers, and then I went and picked these tomatoes and some basil from my garden.  If you don’t have access to garden-fresh produce you can visit your local farmer’s market, or just try to find some that look tasty in the produce store.  I like cherry tomatoes and the smaller cucumbers because they and often the tastiest option from the produce store.

I don’t use measuring tools to make my salad dressing, so the ingredients are ‘a little of this, a little of that’ and then you can taste your own way to a yummy dressing.

What you need:

some tomatoes

some cucumbers

part of a sweet onion

a few sprigs of fresh basil

dijon mustard

a little sugar

salt and freshly ground pepper

apple cider vinegar

olive oil

What you do:

1. Cut the tomatoes and cucumbers into bite-sized pieces.  Cut a bit of onion into smaller pieces.  Put them all into a bowl.

2. To make the dressing, put a small spoonful of dijon into a bowl or cup. Add a few pinches of sugar and a little salt and pepper.  Combine these, then pour in a touch of vinegar and mix it up.  Add a few tablespoons more vinegar and mix it, then slowly add some olive oil.  When you’ve mixed in a few tablespoons of olive oil, have a taste and see if you need more oil or anything else.  It shouldn’t taste too acidic, but you also don’t want it to be too oily.

3. Pour some salad dressing over the veggies and toss them until everything is coated.  Chop up a few leaves of basil and garnish the salad with them.

Enjoy!

Panzanella

 

For this salad I used tomatoes from my garden – they are so flavourful!  A local farmer’s market is another great place to find amazing tomatoes if you don’t have a garden yourself.  I also used the remnants of a crusty loaf from the farmer’s market.  We ate this one at a picnic at English Bay.  Gorgeous, delicious.

What you need:

a few great tomatoes

cucumber

a few slices of stale bread

1 clove garlic

fresh oregano and basil

salt and pepper

olive oil

balsamic or red wine vinegar

What you do:

1.  Cut the tomatoes into chunks, removing a lot of the liquid.  Sprinkle the tomatoes with salt and let them sit in a colander to drain.

2.  Chop the cucumber.

3.  Cut the clove of garlic in half and rub the bread slices with it.  Cut the bread into cubes.

4.  Heat a few tablespoons of olive oil in a frying pan and throw in the cubed bread.  Cook, turning from time to time, until the bread is browned and crispy on the outside.

5.  Throw the bread, tomatoes and cucumbers together in a bowl along with the herbs, salt and pepper and a few splashes of olive oil and vinegar, to taste.

6.  Toss it all up and you’re ready to go.  Some recipes say to let it all sit for a while, but I prefer for the bread to retain a bit of its crispiness, so I like to eat it right away.

 

 

 

 

 

 

 

 

Spanish Salad

This isn’t an authentic Spanish recipe; instead I was inspired by the amazing vegetables I found in the markets of Barcelona.  Was it because I was on holiday, or did these veggies truly have more flavour than the ones at home?  I’m not sure, but since they were bursting with flavour, they didn’t need much doctoring up with dressing.  I just drizzled on a little extra-virgin olive oil and cracked some salt on top.  Simple and amazing.

What you need:

a few tomatoes – I used cherry tomatoes

a few mini cucumbers

an avocado

olives with the pits in them

What you do:

1.  Chop the veggies up and put them into a bowl.

2.  Drizzle with the best quality olive oil you have.

3.  Crack on a little salt.

I served mine with some chorizo, flatbread and a glass of red wine.  Buon provecho!

Monserrat