I went to visit family this weekend. They could not leave without sending me home with bounty from their gardens. The tomatoes and cucumbers come from both my father’s garden and my brother’s first garden in his new home. They’re proud backyard gardeners and I’m the lucky one to reap the rewards.
I use a few to make a nice cucumber-tomato salad. Easy and tasty. Cucumbers, tomatoes, green onion, mayonnaise or salad dressing and pepper. I like to make it the night before and let the flavors blend really well.
It is going to be 80+ today, so it was time to think about cold foods (and yes, it was snowing here a week ago, welcome to Colorado). Egg salad is one of my favorite, quick and easy cold foods. Served on bread, toast or crackers with a generous slice of tomato, it’s a good lunch.
Easy to make: plan on 2 eggs per person, add eggs to saucepan, cover with water and a splash of vinegar, cover, bring to a low boil and then turn the heat off, let sit 15-20 minutes. This cooks the eggs without breaking the shells. Let cool, peel and chopped in a bowl. I have a pastry blade that works perfect for this.
Next I add a splash of dill pickle juice, and you can also add minced dill pickles if you like – I usually just add some slices to my sandwich – a bit of yellow mustard and a heaping dollop of Miracle Whip. Yeah, I know that can be controversial – but I really do prefer it to regular mayonnaise. So sue me, I also like macaroni and cheese made with Velveeta. :-) A little salt and pepper, and it’s done. To really make it tasty, I added crumbled bacon today. Let refrigerate for a few hours (mine is there right now) to really blend the flavors and lunch is served. I’ll have mine on toast, please.
A family favorite.
Cucumber Tomato Salad:
- 2 large cucumbers
- 3 large tomatoes
- 3 green onions
- 1 large green pepper
- ¼ cup salad dressing (miracle whip style)
- ¼ cup Italian salad dressing
- salt & pepper
Thinly slice cucumbers, onions, pepper & dice tomatoes. Mix together with salad dressing and Italian dressing. Salt and pepper to taste. Serves 4-6.