• Rita Winthrop

cucumber summer salad

Do you ever have those nights that its just way too hot to even think about turning on an oven? I love using the grill in as creative a way as possible. Cooking cornbread in a cast iron on the grill, making some kabobs, and a summer salad like this, which takes 10 minutes to make mind you, can be the perfect dinner with barely lifting a finger.

Its as simple as this: dice up all the ingredients (and add whatever others you'd want) and throw into a medium sized bowl. I like to put the feta, seasonings, and ACV all on top as once and use my hands to mix. You can eat it right then, but the flavor profile develops more if you let it sit in the refrigerator for a little while. I'll usually make this, then go grill and prep the rest of dinner giving it 15 minutes or so to chill. Leftovers are amazing, and even better the next day.


cucumber summer salad

Prep Time: 10 minutes

Cook Time: none


Ingredients:

  • 2 diced tomatoes

  • 1 diced avocado

  • 2 diced cucumbers (I like the mini's)

  • 1 chopped green onion

  • 1/4 cup feta

  • 1/2 teaspoon garlic powder

  • 1 teaspoon oregano

  • 2 teaspoons honey

  • 1/4 cup apple cider vinegar

  • S&P to taste


Directions:

  1. Chop it all. Throw it in a bowl and mix. The longer it can sit in the fridge the yummier it gets.


That. Is. It!


xx

Rita

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newport, ri