Here in Delaware at the start of the Mid-Atlantic summer season I am ravenous for garden fresh ingredients after a winter of heavy braises and brown food. In summers past we kicked off the summer season with light, bright salads featuring tomatoes and still enjoy that tradition today. So the dish I am presenting for the Sunday Supper group’s roundup of Nostalgic Summer Recipes is a tomato cucumber salad with a dressing taken from Persian cuisine. Few tastes rival that of a garden-fresh tomato. Its sweet, juicy flesh bursts with intense flavor. Whether they are red, purple, yellow or green, tomatoes are the reason summer meals are so beloved. I don’t think I could get through this sunny season without them and I peer patiently as my tomato seedlings shoot up day by day and green fruits start to ripen. The green tomatoes are teasing me until they mature to a deep red and I can enjoy my own produce. Meanwhile I make do with farm stand tomatoes which are not half bad by the way.
In this salad, the tomatoes and their companion ingredient cucumbers are covered in a light dressing of lime juice, seasonings and olive oil, flecked with mint.
Tomato Cucumber Salad with Shiraz Dressing
1 lime, juice of
¼ cup olive oil
1 garlic clove, minced
salt and pepper
10 cherry tomatoes, quartered
2 Persian or English cucumbers, quartered
1 medium red onion, diced
1 tbs mint, diced
In a jar, combine dressing ingredients.
In a salad bowl, combine salad ingredients.
Add dressing and toss.
Refrigerate at least 30 minutes before serving.
Please join the Sunday Supper gang in celebrating summer recipes like this one in the roundup which follow below:
- Blueberry Lavender Lemonade by Beauty and the Beets
- Natural Pink Pineapple Lemonade by Food Lust People Love
- Rhubarb Muffins by Wholistic Woman
- Strawberry Cream Cheese French Toast by Cindy's Recipes and Writings
- Gazpacho Shooters by That Skinny Chick Can Bake
- Grilled BLT Kebabs by Eat, Drink and be Tracy
- Strawberry Fruit Dip by Books n’ Cooks
- Classic Shrimp Roll Sliders by Crazed Mom
- How to Cook Hot Dogs by Life Tastes Good
- Wiener Schnitzel by Caroline's Cooking
- Baked Beans by Magnolia Days
- Creamy Ranch Potato Salad by Dash of Evans
- Grilled Zucchini Salad by Sunday Supper Movement
- Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
- Southern Fried Squash by Peaceful Cooking
- Spätzlesalat (German Spaetzle Pasta Salad) by Tara's Multicultural Table
- Summer's Best Tomato Cucumber Salad by Delaware Girl Eats
- Ambrosia Salad by Angels Home Sweet Homestead
- Bavarian Almonds by Palatable Pastime
- Blueberry Cobbler by Cosmopolitan Cornbread
- Boardwalk Funnel Cake by The Redhead Baker
- Buttermilk Pound Cake by Renee's Kitchen Adventures
- DIY Drumsticks by A Mind Full Mom
- Double Corn Buttermilk Cake by What Smells So Good?
- Frosted Grapes by Culinary Adventures with Camilla
- Gluten Free S'mores Magic Bars by Cupcakes and Kale Chips
- Homemade Banana Pudding by Cooking with Carlee
- Homemade Drumsticks by Pies and Plots
- Japanese Melon Ice Cream by Ninja Baker
- Lemon Coconut Bars by The Finer Cookie
- Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
- Poke Cake by Our Good Life
- Maple Sugar Candy by Grumpy's Honeybunch
- Mom's Rhubarb Cake by Monica's Table
- Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
- Pineapple Upside Down Cake by The Freshman Cook
- Pudding Pops by Hezzi-D's Books and Cooks
- Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
- Sherbet Float by Cookin' Mimi
- Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
- Strawberry Jello Pie by Tramplingrose
- Tita’s Fruit Dessert by Basic N Delicious
- Toasted Coconut Puppy Chow by Helpful Homemade
- Watergate Salad by Flavor Mosaic
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