Ahhhh summer. It’s trying to make it’s exit and it did a little encore last week with a heat wave. I know some of you are super excited for this time of year. Gearing up for sweaters and all things flavoured pumpkin. I, however, am not one of those people. I loathe the shorter days we’re already starting to get. And I don’t get much out of the slightly chillier weather. And although I am looking forward to squash of all varieties, I grieve the last bit of summer produce leaving the local farmer’s market stalls.
So dramatic ;p
This meal is brought by the perfect, albeit sad, MoFo theme of the day.
16 What’s your favorite late summer food?
Tomatoes & basil! And those cute, little persian cucumbers. And the combination: BAM!
This salad is delicious and uses up some of the last awesome summer produce.
Tomato Basil Cucumber Salad (serves 1)
1 persian cucumber, sliced & quartered (or just chop up part of a field cuke)
a handful of heirloom cherry tomatoes
a handful of fresh basil
the juice of half a lemon
1 tsp of olive oil
sea salt & pepper to taste
I ate it just like this – but it would be great tossed with some greens or even as a sandwich.