Summer Salad

The beginnings of my container vegetable garden for 2015.

There is nothing that says summer more than fresh cucumbers, tomatoes, and basil. This easy and quick summer salad is derived from our local farm stand + our basil plant in the back! 

4-5 kirby cucumbers or 2 large cucumbers

2 cup cherry or grape tomatoes

1-2 large tomatoes (heirloom, beefsteak)

1/2 block Follow-Your-Heart vegan mozzarella

1 handful fresh basil leaves

2-3 tablespoons extra virgin olive oil

1-2 tablespoons balsamic vinegar

salt and pepper

Wash, peel, and slice your cucumbers. Add them to a strainer and cover with some salt. 

While the cucumbers are being salted, slice your cherry or grape tomatoes in half, and your other tomatoes to bite size pieces. 

Chop the "mozzarella" and combine in a serving bowl with tomatoes and cucumbers. Chop the basil roughly and add to the veggies. Season with the olive oil, vinegar, and salt and pepper to taste.