This Friday will be the official first day of summer which means nothing to me because as an adult, I still have to go to work every day. I remember being a kid and being out for summer break… those were the days! The only thing I had to worry about was waking up before noon and tan lines. Now, things have changed but luckily, the delicious fruits & vegetables that are in season during the summer are something that fortunately do not change.
This summer will be an exciting one for me as I have two adventures planned: bachelorette trip to Charleston and my mom’s birthday trip to her home land- Germany. I can’t wait for either one! Vacations are sometimes the best way to refocus and reset as it is refreshing to get out of your daily routine and experience new sights, new people and new ways of life.
None of us have been to Charleston so it will be a thrilling weekend to say the least. I chose Charleston because I wanted a place that is known for its food scene along with friendly hospitality, cobblestone streets and numerous churches and steeples. I really don’t know what to expect but I am just so excited to visit a new place with my crazy, fun friends. Hopefully the folks in Charleston won’t kick us out of town…
This recipe makes me so happy because I absolutely love tomatoes in the summer. They are sweet and delicious and so versatile. I was craving a tomato & cucumber salad so I took matters into my own hands and created my own version at home. I like to add salami to my salad to add an extra bite and bit of saltiness. Obvi you can leave the salami out if you want a simple, vegetarian version! Also, feel free to mix up the cheeses. Sometimes I’m in the mood for feta while other times I need something creamy like a mozzarella or burrata cheese.
For this recipe you will need:
2 cups cherry tomatoes, cut in half
1 English cucumber, cut in half & diced
1/2 small red onion, small dice
1/2 cup fresh basil, chiffonade
1 Tbsp fresh oregano, chopped
1/4 cup salami, diced
2 Tbsp Meyer Lemon vinegar
2 Tbsp extra virgin olive oil
1 sheet lavash, grilled & roughly torn
Fresh dollops of burrata cheese
Salt & Pepper to taste
- Place the tomatoes, cucumber, red onion, basil, oregano, salami, meyer lemon vinegar and EVOO in a bowl and toss together.
Allow to sit in room temperature for about 30 minutes so all of the flavors and begin to combine.
- Fire up the grill and grill the sheet of lavash until it is crispy, about 2 minutes each side. *If you don’t have a grill or simply do not wish to grill the lavash, you can toast in the oven.*
- Season the tomato & cucumber salad with salt & pepper to taste. Add torn pieces of lavash and combine.
- Before serving the salad, add dollops of creamy burrata cheese. Voila!
If there are any must-see restaurants or attractions in Charleston that I have to go to, please let me know!