With summer swiftly approaching, the last thing you want to do is turn on your oven or eat a heavy meal. The long-anticipated season boasts some of the greatest produce options, and generally gives rise to more farmer's markets. By adding more fruits and veggies to your diet, you'll not only get the vitamins and minerals contained in natural, whole foods, but you'll feel lighter and more energetic even as the temperature rises.
This simple summer salad was inspired by the cafes in Yerevan, Armenia. It's super easy to make and features a nice mix of vegetables and herbs, and a light oil and vinegar dressing. It's ideal for anyone watching their waistline and makes for a refreshingly light lunch or dinner. Although this summer salad is not typically served with cheese, feel free to add some crumbled feta or quality goat cheese for a richer, creamier flavor.
When buying vegetables and herbs, go for the organic, GMO-free varieties. While there are certain fruits and vegetables that are okay not to buy organic, in the long-run you're better off eating as clean as possible. There are plenty of toxic-stressors our environments, the last thing you need is a slew of artificial additives in your diet, and if the price tags for organic produce seem steep, keep in mind that you're spending the money on your health; and as the old proverb goes, "Health is Wealth."
- 2 organic cucumbers, sliced (peeling optional)
- 1 large tomato (remove the seeds, and slice into small chunks)
- 1/2 red or white onion (thinly sliced)
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 1/2 tablespoons olive oil
- Salt and black pepper to taste
- Wash your veggies thoroughly, and pat them dry with a kitchen towel to remove excess water.
- Add the chopped ingredients to a medium salad bowl; drizzle with olive oil and vinegar, and give the veggies a good toss. Sprinkle salt and pepper, to taste.