

This salad is so simple. Straight from my garden where cherry tomatoes are ripening and tiny pickling cucumbers are finally starting to take off. It’s a favorite of mine at this time of year. If you’re not growing your own then a trip to the farmers’ market is always fun! I love walking up and down the aisles for local produce this time of year.
The dressing is made with a few things I keep on hand.

This small jar of dried herbs and coarse sea salt is something I always have handy for making seasoned olive oil for dipping crusty French bread. My grandsons love dipping their bread and they recently discovered that a grilled cheese tastes great dipped into the seasoned olive oil 🙂 The herb blend is simply equal parts dried basil and oregano with a good pinch of dried red pepper flakes and an extra big pinch of coarse sea salt. Shake it up, put in a shallow dish and add extra-virgin olive oil. Dip away!

I found it also makes a great dressing for fresh tomatoes. I just add a couple shakes of the herb blend, drizzle the salad with olive oil and add a tiny splash of good red wine vinegar. Today, I added a salsa pepper that I am also growing and snipped some fresh basil over the top. A little grind of black pepper. Toss. Eat. Enjoy.

Add a slice of baguette dipped in the seasoned olive oil – lunch is served! Even better eaten outdoors enjoying the late summer view.

This is more of a method than an actual recipe – feel free to experiment!
Printable Recipe
Seasoned Herb Blend (to use as a dressing for tomatoes and cucumbers or to mix with olive oil for bread dipping) 1/4 cup dried California basil Put everything into a small jar and shake until blended together. To To make the Cherry Tomato and Cucumber Salad: Cherry Tomatoes, cut in halves or quarters Add |