Editors Note: If you are new to iEatGrass and wondering what on earth does the following rant have to do with Meatless Monday and salads, the answer is other than the stellar recipe at the bottom, nothing! I’m the editor, so I use this column to vent about what happened in my week and the food I made.
I don’t know where to start. I have been all over the map this week. Literally. I was in Atlanta planting some seeds that will hopefully grow into a Wildflower. (Hint, Hint.) On a personal front, I’ve had a quite a few revelations this week, the first being how to have a non sexual relationship. It’s not that I didn’t know how to, but it has been a long time since I have even considered it. So it’s an interesting prospect. You get to see all the stuff you miss when you’re in that post-coital bliss, and you can really evaluate whether or not you like the rest of the person. I also had some pontifications about love, and how I don’t think I have ever been in a relationship with someone I’ve been in love with. Is that weird?
Let me explain. I mean I’ve been in loving relationships, but the whole burning fire-can’t live-without-you love that turned into a relationship, no. I have been infatuated with women who want nothing to do with me, and then there’s my friend Lindsey who falls in love every other day and it never lasts so…
I’ve talked to my parents, who have been together forever, and they came to the conclusion that I think waaay to much. Speaking of the parents… I remembered they both used to make this great cucumber tomato salad. So while I plot on how to capitalize on the momentum of my recent national magazine debut in Essence, and sort out my love life, why not beat the heat with a cucumber salad? Yeah.
Meatless monday: Summer Cucumber Salad
Serves: 2 to 4
3 English cucumbers, large diced
1 cup red onion, thin sliced
1 cup grape tomatoes, halved
1/3 cup white balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
3 tablespoons olive oil
1 large peach, chopped
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons dry oregano leaf
Place cucumbers onion and tomato in a medium sized mixing bowl.
In a separate bowl, whisk together all the dressing ingredients. Toss salad with dressing and serve immediately.