Cucumber Tomato Salad with Fresh Dill Vinaigrette

So remember that time that around this time of year it as hot as the devil’s arm-pit outside? Literally. I went to the opening game for Texas Tech Football and it was WAY too hot for someone this pretty. I literally walked away with a sunburn on my ankle. How does that even happen?

But when it’s just that hot outside, really I do not want to stand over a 500 degree grill. I mean, chances are I have lost enough water weight already. I don’t need to “glisten” anymore. Geez.

That’s why I love recipes like this. I’ve had versions of this “salad” before but this really just came from a few cravings combined with what I actually had in my pantry. Because when it’s that hot outside, I also do not want to run to the grocery store. I want to hide indoors with Netflix and my puppies. Feel free to back me up on this, ladies.

Cucumber-Tomato Salad with Fresh Dill Vinaigrette

1 lb. Campari Tomatoes

1 Cucumber

½ Purple Onion

Dill Vinaigrette:

2 Tablespoons Fresh Dill

2 Tablespoons EVOO

1 Tablespoon Red Wine Vinegar

½ Lemon, juiced

Salt & Pepper, to taste

Crumbled Feta Cheese, optional

To start, whisk the vinaigrette together and set to the side so all the flavors can become one ginormous BFF. Make sure to finely mince the dill, it can be a little unappetizing if you leave it in large chunks.

Start thinly slicing the tomato, cucumber and onion into bite size pieces. I like to get the purple onion pretty small since some people do not love purple onion but, you do you. Also, if you cannot find “Campari” tomatoes, use Roma or whatever you prefer. I have just discovered these to be the absolute BEST store-bought tomatoes, by far. So. Dee. Licious.

Toss in the vinaigrette and chill the salad in the fridge until you’re ready to eat. When you’re ready to serve, top the salad with some feta cheese unless you’re vegan because you hate yourself or just hate cheese. Cause that stuff is delicious.