This Cucumber and Tomato Salad with Dill was exactly what I needed for lunch while buried deep working on cookbook #2. It’s fast, fresh and uses ingredients that are in my garden this time of year! The healthy factor helps as well, this salad is chock full of everything good for you; onions, olive oil, tomatoes, cucumbers….it’s a great health fix so that you can have ice cream later. Or is that just me?
Being buried in cookbook work is a painful joy. I do ALL of it myself, the recipes, food cooking and staging and photos so it’s an incredibly enormous amount of work. Like, almost mind boggling, actually, when I stop to think about how much work it is and to be honest a lot of people are surprised when I tell them the entire thing was done by me. Believe it or not, it’s not the standard (yet) that cookbook authors style and shoot their own photos and all of the content. With the influx of food bloggers into the cookbook world however, it’s becoming more and more common, but honestly, name any “big” name food star and they totally don’t do their own photos. We food bloggers are already doing this every day on our food blogs, so honestly, it’s just another day at the zoo.
That’s also what happens when you are a type A : there is no way I could hire a photographer for my own book, it would drive me crazy. And then there’s the obvious “why pay someone else when I can do it myself” mentality. I’m cheap!
However, judging from the amazing reception of cookbook #1 , Flapper Pie & a Blue Prairie Sky, this one will be worth it again. I hope. There’s always a deep seated fear that no one is going to like my next book ( an unfounded fear, I hope) and I obviously love to stress out about things I can’t control. It’s my gig.
With the last days of summer slipping by faster than I can stand, it’s also now tomato season in my backyard, which means that we eat more fresh tomato based dishes now than we do all year. This cucumber, tomato and dilled salad is one of the many salads that I’ve eaten this week thanks to my small garden. That’s another story entirely; my garden this year is sad, lonely and weedy. I figure that it’s going to be a sad garden every second year when I have a cookbook due, there’s just not enough time!
Happy non-cooking everyone! Get out there and enjoy these last few weeks of summer!
- 4 cups of cherry tomatoes sliced in half
- 1 large cucumber sliced thin
- 1 cup finely chopped red onion
- 1/2 cup rice vinegar
- 4 teaspoons sugar
- 1/4 cup olive oil
- 2 tablespoons finely chopped fresh dill
- 1/2 teaspoon salt
- In a large bowl, mix together the tomatoes, cucumbers and onion.
- Combine the remaining ingredients in a lidded jar; shake to combine, Pour over the vegetables and then toss to mix. Refrigerate for at least an hour to blend the flavours.
- Mix again right before serving and use a slotted spoon to serve, allowing the juices to drain through.