Two Veggie Salad

There are only two vegetables in this super easy, but highly delicious salad, thus the name, Two Veggie Salad. If you have an oil and vinegar store by you, they should have something similar to the ones I bought. I went into our local Creative Kitchen for my favorite steak seasoning only to realize they are now making oils and vinegars, which I am a sucker for cooking with all types of different flavors. Needless to say, I was there for awhile tasting everything. This stuff is so good you could drink it!

Ingredients:

One of the samples I tried was for this easy tomato and cucumber salad. You will need a lemon flavored olive oil, cucumber flavored balsamic vinegar, and a lime infused sea salt. Regular sea salt would work just fine, but I’d give it an extra splash of lemon or lime squeezed over the top as a substitute.

Directions:

• Dice three cucumbers in bite size pieces
• Cut up a box of grape tomatoes
• One tablespoon of cucumber vinegar
• Two tablespoons of lemon olive oil
• Add one tablespoon of lime sea salt
• 1/4 Cup Cucumber White Balsamic 
• 3 Tablespoons Lemon Olive Oil (more if wanted, up to 1/4 cup)
• 1 Tsp Lime Fresco Sea Salt
• 1/4 Tsp White Pepper

Combine all ingredients in a bowl, and presto, you are done! It’s so easy and it’s a crowd pleaser. Most of us don’t even like tomatoes, but there is something about this combination of flavors that we enjoy. This two veggie salad is our new lake favorite to pull out for dinners. You can serve them for a brunch or potluck in small glasses with hors d’oeuvre forks for a cute twist.

If you don’t have access to these flavored oils and vinegars, try this recipe from allrecipes. This recipe would pair well with our apple cider pork.

Variation:

Add all of the above ingredients with:

• 1/4 Small Red Cabbage
• 1/2 Small Green Cabbage
• 1 Carrot Shredded
• 1/2 English Cucumber Shredded
• 1 Tbsp Honey

In a large bowl, whisk together the hone and cucumber balsamic.  Drizzle in the olive oil while whisking.  Season with sea salt and fresh pepper. Set aside.

Remove the tough outer leaves and core from both the red and green cabbage.  Slice or shred thinly. 

Toss the cabbage with the shredded carrot and cucumber. Add the veggies to the dressing and toss to coat. 

Serve immediately as a salad, or store it in the fridge overnight for a slaw that’s more pickled.  

A few other options are to use the lemon olive oil and the lime sea salt on grilled chicken. The cucumber balsamic can be added to water as a great flavor substitute.

I hope you enjoy Two Veggie Salad as much as we do. Happy summer!