Cucumber Tomato Salad and more…
Every year I plant a small garden. It feels great to eat from what we’ve grown and it saves some money when the crop finally comes in. However, it always comes in bulk, so I’m left scrambling for ideas to do with it all!! Here are some things that I’ve tried his year.
For this salad, you’ll love pairing it with Elway’s Carneros Chardonnay. It’s a refreshing pairing that gives back to Team Rubicon, helping with disaster relief around the world.
- Cucumbers - peeled preferably and cut into cubes
- Tomatoes - use what you have, cut in small pieces
- Red Onion - diced
- Feta cheese
- Lemon Basil - chopped
- Balsamic Vinaigrette
- Salt and pepper
- Chop vegetables and mix everything together in one bowl. Use a ratio that you prefer to taste. Always go moderate on onion first. You can add more later. Serve cold.
Bruschetta Skewers – 15 min. cook time
These babies are amazing! I made them for my guests and ended up eating most of them ha ha. Take your cherry tomatoes from the garden, as well as some fresh lemon basil and sauté them in a pan with olive oil (I use the Meyer lemon oil from ONEHOPE). Once you see the skins start to soften, but before they start to burst, turn off the heat and skewer them rotating mozzarella balls. Next you toss crouton size pieces of occasion focaccia bread in ONEHOPE Blackberry Balsamic, and add one piece to the end of each skewer. Voila, two-bite bruschetta skewers. AMAZING!!! Try pairing this with our Zinfindale and an extra drizzle of balsamic glaze; you’ll have some very happy guests.
Traditional Bruschetta – 15 min. cook time
Slice a fresh rosemary baguette and drizzle it with olive oil. Place in oven on low heat just to warm. Top with bruschetta and ONEHOPE Blackberry Balsamic Vinegar and a fresh piece of lemon basil.
For the Bruschetta, I chop both cherry and Roma tomatoes, whatever I have a ton of! You can even use your beef stake tomatoes but beware of the soft insides and seed, just use the hard outside. Add fresh mozzarella balls, chopped red onion, fresh chopped lemon basil, and red wine vinegar. Last is a touch of sugar and salt and pepper to taste.
This is a simple recipe but so tasty. I make a TON and eat it for days. It’s a great treat with a bit of sweet but lots of nutrition too. Try pairing with our Vintner Red Blend for a slightly sweet pairing and a big give to Team Rubicon.
Last but not least, Summer Vegetable Soup. Click here for the recipe from our recent blog.
Please keep us posted on what you try and ideas you have for using those garden veggies! The pickle recipe that I shared to use up all of those cucumbers was from a good friend of mine’s family recipes. We love creating favorites from others in our life.
Now that we’re moving into fall, we may have to start talking apples and pumpkins. Give me all the apple orchards and pumpkin spice please B : #basic 😉
Xoxo – Jess
** It’s important to note that I do recieve commission on sales of ONEHOPE items. We give back to hundreds of charities, so I can’t think of a better mission to be a part of. To see all of our products and how they impact others, click here. **