Throwback Thursday, Food Edition…Mediterranean-Inspired Tomato and Cucumber Salad

One of the things I miss most about living in Minnesota is the bounty of tomatoes and cucumbers my family harvested each summer. Well, to put it more generally…I miss home-grown food. I can’t tell if everything tasted better because they weren’t from the mass-producing farms or if it was due to the time and effort that went into raising these plants to maturity. Sweet pea pods. Carrots with a little bit of dirt still clinging to them. Corn fresh off the cob, as I squatted in the rows so my dad wouldn’t see me. I digress.

My parents got really creative to avoid wasting the overflow that inevitably happened. What my mum couldn’t turn into a meal, she froze or canned. I remember seeing so many bags of shredded zucchini waiting in the freezer to be turned into delicious Chocolate Chip Zucchini Bread. And that’s definitely a recipe for another day because that shit is goooood.

I think I started making this “salad” when I was around 15 or 16. I was a vegetarian at the time, loved tomatoes, and was sick of fixing myself brown rice, fried eggs, and frozen vegetables for dinner almost every night. I knew how to bake. I didn’t know how to cook. Not really. So I started simple…I cut up cucumbers and tomatoes and added Italian dressing and feta cheese. Voila! I had a summer dinner. And while that is delicious, I’ve grown up a bit and realize how full of sodium that is. So now when I have an overflow of my favorite “vegetable” (I know, I know it’s a fruit!) I make this slightly more grown-up version.

With the added chickpeas, this could be a main dish, as well as a delicious summer side.


Time: 15-20 minutes

Serves: 6-10



3-4 tomatoes

2 cucumbers

1 can (or 2 cups) chickpeas, rinsed

1/2 a medium red onion

2 1/2 tbls. Balsamic vinegar

3 tbls. good olive oil

A dash of turmeric

1/3 tsp. dried basil

Juice from one lemon

Salt and freshly ground pepper

1/4 cup feta



A rainbow of vegetables.

Cut the tomatoes and cucumbers into bite size pieces. Dice the red onion. I cut mine fairly thin–I can’t stand biting into a huge piece of onion–but it’s up to you.

Combine the tomato, cucumber, red onion, and chickpeas in a bowl.

Homemade balsamic dressing with a twist.

In a separate bowl combine the balsamic vinegar, olive oil, turmeric, dried basil, lemon, and add salt and pepper to taste. Mix well before drizzling it over the vegetables.

Mediterranean-Inspired Tomato and Cucumber Salad

Stir well to combine. Sprinkle the feta over the top and serve.




One Comment Add yours

  1. Mum says:

    Yummers!!! I.want.some!


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