Summer In Your Mouth

If you are looking for a refreshing and light side for your Fourth of July barbecue this tomato, cucumber and Vidalia onion salad always fills the bill.

The cucumbers came from nearby Bourbon County, the tomatoes from Grainger County, TN, the onions from Vidalia GA and the basil from my backyard.

6 ripe tomatoes, chopped
4 cucumbers, peeled and chopped ( seed if needed/desired)
2 cups chopped Vidalia onion
@1/4 c. fresh basil leaves, chiffonade
3-4 TB EVOO fruitatto
4-5 TB Balsamic vinegar
1 tsp sea salt then to taste

Add the first four ingredients to a large mixing bowl. Dress with the oil and vinegar and mix well. Add salt and mix well again. Adjust dressing to taste.

Refrigerate and serve well chilled. Stir before serving.

The basil is African blue basil. It is my absolute favorite and incredibly easy to grow. It is very hardy and the flavor is intense. It makes a beautiful and vigorous addition to your herb garden.

Tomorrow we'll head to Lexington's Fourth of July Celebration. This year the Lexington Farmer's Market will actually be a part because of it's relocation to Cheapside Park. I am really looking forward to the whole experience.