This chunky tomato basil soup is the perfect fall soup. It’s kind of the epitome of cozy. Cam was sick this week, so we ate this soup for dinner pretty much all week, curled up in blankets and watching old movies. This chunky tomato basil …
I never really feel like summer’s arrived until I make this tangy summer salad. It’s fresh and sweet, with a little tang of vinegar. I understand that not everyone loves vinegar, but the great thing about this salad is that it can be reeking with vinegar (yum), or it can just have a little hint.
This salad is also great because it’s a wonderful way to use up tomatoes (which I also love). Don’t worry, you don’t have to start leaving sneaky baskets of tomatoes on the neighbors’ porch in the dead of night; just make and enjoy this crunchy, tangy salad.
1/4 cup chopped red onion, optional
1/2 cup white vinegar
1/4 cup olive oil
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon oregano
Chop the cucumber and tomato (and onion if using) into bite-size pieces. Add the vegetables to a large bowl before drizzling with olive oil and white vinegar. Soak to taste (20 minutes to overnight, depending on how much you like vinegar). Drain.
Sprinkle the herbs, salt, and pepper on top, and mix well. Chill before serving, preferably with a loaf of crusty bread and a soft cheese. Enjoy!