Well, I’m just going to launch right in! I’m very excited to start a blog to share my adventures in Portland, Maine – gardening, cooking, thrifting, writing, local history and whatever else comes up along the way.
First up, a very simple salad I made last weekend when it was insufferably hot – back when I had no idea it could get even hotter.
Cucumbers are just starting to come into season in Maine – I picked up a bunch from Olivia’s Garden at the Farmer’s Market in Monument Square. Along with early cherry tomatoes, dill from the garden and feta cheese, this makes for the perfect hot weather salad
Cucumber Salad with Feta, Dill and Tomatoes
I’m not really one for exact measurements, especially with a salad like this – it’s very simple. Depending on how much you want to make, slice several cucumbers and then quarter them.
Slice the cherry tomatoes in half and toss them in with the cucumbers.
Add red onion (sliced thin, use sparingly), fresh dill, rice vinegar, a dash of sugar and salt and pepper. Make sure you use rice vinegar – I’ve found distilled white vinegar and apple cider vinegar to be acidic in this recipe. Add the feta, let it sit in the fridge for a few hours and enjoy!
What other comment could I possibly leave except: YUM!