Story originally published on FoodCary.
Cary, NC — We grow a lot of herbs every spring and summer in raised planters on our deck, and we’re always looking for ways to use them.
In early spring we have a bounty of dill. Adding a handful of chopped dill to a salad of tomatoes and cucumbers is a refreshing way to start a meal on a hot spring or summer day.
This salad recipe can be put together in a snap and is a great pairing with beef dishes, meats cooked on the barbeque, or for a summer picnic with hotdogs and burgers.
You don’t want a lot of fancy ingredients when you are making a summer dinner. Simple sides with the freshest vegetables so that you can taste the season are ideal.
A Simple Handful of Ingredients
- 4-5 vine-ripened tomatoes
- 1 English cucumber
- 2-3 scallions
- a few sprigs of fresh dill- chopped
- 1-2 tablespoons Olive oil
- 1 tablespoon rice wine vinegar
- Salt, pepper and garlic powder to taste
Just Takes 5 Steps
- Slice all the tomatoes into 6-8 slices and place in a salad bowl.
- Peel the cucumber and slice lengthwise into quarters. Then slice into 1/4″ wide slices, add to bowl.
- Chop the scallions leaving off the tougher leaves, add to bowl.
- Toss in olive oil, vinegar, salt, pepper, and garlic powder. Mix then add dill to the top and toss again.
- Chill before serving so that flavors have a chance to blend.
This recipe serves 4 and if you don’t like scallions, you can swap out for a half of an onion diced. Regular cucumbers can be used and any type of tomato that you prefer.
Recipe and photos by Lindsey Chester.