Good morning ya’ll!
Hope you guys are all ready to have a fantastic weekend! It is the last summer holiday weekend after all! Even though I can’t really enjoy much of it (got to love retail), I think everyone else should take advantage of fun hangouts, BBQ, beach, and fooood. I like to emphasize food, because, I like it lots.
Summer is slowly (quickly in my eyes) coming to an end. The weather is changing with colder nights and shorter days. Chunky sweaters and long dark pants are upon us at the mall. And most importantly, the farmer’s market is really good at reminding us too. Blueberries are dwindling, while apple and pears are arising. Can we just savor the last of summer though? At least for the weekend? Week?
- 3 corn ears
- 1 pint of cherry tomatoes
- fresh basil (or whatever herb you prefer)
- salt and pepper
Take the raw corn ears and run your knife along the cob to remove corn. It helps to do this in your bowl, as to not get corn flying all over your kitchen counter. Cut the tomatoes in half and add to the bowl. Add some chopped fresh basil, as much as you prefer. Mix all together. Salt and pepper to taste.
- 2 english cucumbers chopped
- 2 large tomatoes chopped
- 2 tbs dried oregano
- red wine vinegar
- extra virgin olive oil
- salt and pepper
- 1/2 cup feta (optional)
Combine tomatoes, cucumber, and oregano in a bowl. Drizzle some olive oil first and mix. Add some red wine vinegar and salt and pepper. Taste and adjust to your like by adding more vinegar or salt. Either add feta if you will be serving right away or serve it individually. I served it individually as some people are about that vegan life 😉
These salads are super simple, but I think they really show what summer is/was all about. Fresh and naturally delicious in their raw state, you don’t need much added for flavor.
Hope you guys enjoy your weekend!