Quick and simple cucumber and tomato salads are a staple in our house. When avocados are readily available, even more so. Every once in a while, there are loose "veggie" ends to tie up from the week's cooking, so we throw it all together into a satisfactory dinner salad. In this recipe, it's less about the specific quantities and more about striking a visual balance with a little of this, a little of that. You can do it! That said, the amounts provided below could be enough for two people. If dining solo, save any leftovers for a snack later. It will keep fine for a day.
2 English cucumbers, cut into bite size pieces
2 medium tomatoes, Red + Yellow if available, cut into bit size pieces
1 avocado, cut into cubes
1/4 to 1/2 cup Greek or Turkish black olives, pitted
1/4 Sweet Onion, thinly sliced
1/4 cup Crumbled Blue Cheese
Fresh Garden Herbs (mint, oregano, parsley, etc)
Meyer Lemon Olive Oil
Aged Pomegranate Balsamic
Salt & Pepper, to taste
Gently combine all salad ingredients together.
Toss with Meyer Lemon Olive Oil + Aged Pomegranate Balsamic Vinegar and salt and pepper to taste.
Finish with a sprinkle of citrusy Sumac.
Done. Let the happy eating commence!