Update and Redux: J – We had to crank up the Way-Back Machine to full blast to retrieve this recipe from Luke … one of our very first. Still super simple and super delicious. Especially now that more Spring vegetables are here.
J — Simple, easy and refreshing salad.
It’s easier said than done. Keeping things fresh and simple is probably one of the most important things I’ve learned cooking with Luke. I thought I had that down in my own cooking, since I treated cooking like a design project. Subtracting stuff is one of the most important things you can do in design. Same idea with cooking. Not adding stuff to a recipe without a clear purpose is very important. Mindfulness kicks in here: I can always learn to simplify.
Luke pretty much invented this salad on the fly in the farmer’s market. I’ve done that too. The difference is, I always buy WAY too much… and throw things away a few days later. Bad idea.
And, then, back in the kitchen, a few minutes of slicing …
Add a simple vinaigrette, toss and serve topped with a bit of feta. You’re done. Simple. Easy. Refreshing.
- 2 lemon cucumbers, sliced lengthwise in ¼ inch wedges
- 1 small red onion, cut in quarters and sliced very thin lengthwise
- 12+ ripe cherry tomatoes, sliced in half
- ½ cup feta cheese, crumbled
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- Salt and pepper to taste
- Combine first 3 ingredients in a large bowl
- In a small bowl, whisk oil and lemon juice to emulsify
- Salt and pepper to taste, whisk again. Toss in large bowl with salad
- Serve in individual bowls and top with crumbled feta