What with being unemployed and all and not exactly having a place to live until August 1, hubs and I are spending a few weeks with my parents. The older we all get, I’m starting to have more and more respect for how my folks have handled life after the last kid left home 8 years ago. Dad has been 100% retired for most of it and has steadily accumulated projects and community stuff to stay busy whenever he isn’t out on the motorcycle. Motorcycle rallies–the kind with checkpoints and landmarks to find within a 24-72 hour time limit over some region of the country–are pretty much his purpose in life. Mom still works as a nurse but has managed to keep the 3, 12-hour shifts a week for over a decade. I can only hope I’ll be so lucky. She’s been a gardener her whole life but when kids came along and life got busy we didn’t have much besides the flower beds and a few vegetable patches, but the garden beds have multiplied in the last few years to include everything from cucumbers and squashes, corn, beans, herbs, winter veggies, and, to my surprise when I came home last week, collards and kale (“everyone at work was talking about how much they love this stuff called ‘kale’ so I went and got a pack of seeds…). With my dad as a handy helper (he does the garden building and vegetable eating part) and a really commendable renewed devotion to personal health on their part, we can always count on fresh produce at home. So, obviously that brings me to today’s recipe. With the exception of the yogurt, everything here has been freshly grown and that’s pretty darn cool if you ask me.
Since summer is, you know, hot and all, I’ve been doing a *lot* of salads and cold veggies with dinner instead of the typical warm side dishes. Saves time, that’s for sure–one of my husband’s favorite things to toss on a plate next to the main event is a sliced heirloom tomato with salt and a drizzle of melted butter (speaking of which, grilled tomato and butter sandwiches are the bomb and I could probably eat them every day forever).
I got a little…fancy…with last night’s salad, as you can see. The dill was calling my name, I couldn’t resist. I’ve got fantasies of doing this again with some smoked salmon later this week. Please tell me I’m not the only one who’s dying just thinking about it….?
- 1 c Greek yogurt
- 1/2 cup (packed) fresh dill, minced
- 3-4 large cucumbers, sliced and diced
- 1 large onion, sliced
- about 2 cups of cherry or grape tomatoes
- 1/4 c apple cider vinegar
- Toss all the veggies and the dill in a large mixing bowl.
- Whisk together the yogurt and vinegar, then pour over the veggies.
- Mix until well combined.
- Cover and let everything marinate for at least an hour before serving.
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