Recipe: Cucumber Tomato Salad

This easy summer salad has been a go-to for us for the past couple weeks. We most often eat it with falafel. With only 5 ingredients and minimal preparation, it makes a yummy addition to any meal and a great choice for a summer partay. As a side note, you don't have to seed the tomato if you don't want to (or feel like it), it just helps to reduce the liquid in the finished product. If you do decide to go ahead with the seeding, don't throw that stuff away! You did pay for it after all and it is delicious. We usually collect it in a bowl, add a little salt and pepper, and then fight over who gets to eat it.


Cucumber Tomato Salad

makes 4-6 servings


2 large cucumbers, diced

3 large tomatoes, seeded and diced

1 medium red onion, sliced into half-moons

Salt to taste


  1. Combine all ingredients in a bowl and toss to combine, making sure the onion sections separate from one another. Serve immediately or refrigerate for later.


My favorite knife


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Recipe: Tabouleh, A Family Favorite

While I love creating my own recipes, I'm equally enthusiastic about finding great recipes from others. Today I want to share a favorite at my house, tabouleh. This  is a dish from the Middle East which highlights an herb often relegated to a garnish, parsley. I love this dish because it is quite versatile. It can be served warm or cold (as suggested in the recipe) and can be upgraded to a main dish with the addition of chicken or chickpeas. Even better, it is my 15-year-old brother's favorite meal. This would also be a great option to take to a cook-out or picnic.


from The Food You Crave by Ellie Krieger


1 cup bulgur wheat

1.5 cups boiling water

2 medium ripe tomatoes, diced (about 2 cups)

1 large cucumber, diced (about 2 cups)

1/2 cup diced red onion

2 cups finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

3 tablespoons olive oil

1/4 cup fresh lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste


Place the bulgur in a large heatproof bowl. Pour the boiling water over it, stir, and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint.

In a small bowl, whisk together the oil, lemon juice and zest, cumin, salt, and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or up to a day stored in an airtight container. Serve chilled.

Salmon Panzanella with Grilled Corn on the Cob

Some people look forward to summer for the sunshine and days by the pool. Me, I'm all about the produce! There is nothing better than chopping up a red, juicy tomato and throwing it into a salad after so many fall, winter, and spring months without one. Heck, I love them so much, I could eat one all by itself. This dinner highlights tomatoes and cucumber, two of those veggies that just scream summer, along with corn on the cob, and another summer favorite, grilling!

Salmon Panzanella with Grilled Corn on the Cob

adapted from
Serves 4

4 ears of corn, with husks

8 Kalamata olives, pitted and chopped

3 tablespoons red-wine vinegar

1 tablespoon capers, rinsed and chopped

1/4 teaspoon black pepper, divided

3 tablespoons extra-virgin olive oil

2 thick slices 100% whole wheat bread

2 large tomatoes, cut into 1-inch pieces

1 medium cucumber, seeded and cut into 1-inch pieces

1/4 cup thinly sliced or chopped red onion

1/4 cup thinly sliced fresh basil

1 pound wild Alaskan Sockeye Salmon, skinned and divided into 4 portions

1/2 teaspoon salt


1. Discard outer husks on corn and peel back inner layers to reveal silk. Remove silk and fold inner husks back around corn to protect it on the grill.

2. Fill large pot with water and soak corn, stalk end up, for 10-30 minutes (this will allow corn to steam inside husks and remain moist on the grill).

3. Meanwhile, whisk olives, vinegar, capers, and 1/8 teaspoon pepper in large bowl. Slowly whisk in oil until combined. Add tomatoes, cucumber, onion, and basil and toss to distribute dressing.

4. Preheat grill.

5. Remove corn from water and shake to remove excess. Grill corn, turning occasionally, for about 15 minutes, or until tender.

6. Season salmon with 1/2 teaspoon of salt and remaining 1/8 teaspoon of pepper. Brush both sides of salmon with olive oil. Grill salmon for 4 to 5 minutes on each side or until it flakes with a fork.

7. Grill bread slices for 2-3 minutes on each side, or until grill marks are visible and bread is toasted.

8. Slice bread into 1-inch pieces and add to vegetable mixture at the last moment to retain crispness (when storing leftovers, remove these "croutons" as they will get soggy).

9. Divide salad into 4 portions and top with salmon. Serve corn on the side. I don't use butter because it's so deliciously sweet it simply doesn't need it!