Don't get me wrong, I love winter. I love fireplaces and scarves and coffee and hot chocolate and cute coats and boots and jeans and all the goodness that comes with winter. However, there is a point every year where it tips, and believe me, it has tipped for 2014. If it doesn't turn warm soon I'm going to go batshit crazy.
Plus, we've had these little teasers - 70-degree days here and there - but it never sticks around. However, during one of our nice days last week, I made this salad (with a few modifications - I HATE parsley).
The irony is, I don't really like the rest of the salad either. I don't like raw cucumbers. I like them marinated with onions, and I like them marinated as pickles, but I don't like them raw. I didn't eat any of this. I was being a good wifey-to-be and made it for B instead.
And he LOVES it. He had an entire BOWLFUL of it as a "side dish." And when I say bowlful, I mean heaping, mounded FULL BOWL of salad. I cannot adequately express to you how quickly an entire mixing bowl of this salad disappeared. If I didn't know better, I would think the dog had gotten into it.
So whether it's warm where you are, or you're just wishing it was, make this salad. Spring will be here soon...I hope.
B's Favorite Tri-color Salad
4 Persian cucumbers (I used 5, cause that's what was in the package)
3 Roma tomatoes (I used 4)
1 small white onion
1/4 cup fresh mint, finely chopped
1 tablespoons olive oil
Juice from 1/2 lemon
Salt and pepper to taste
Chop. Combine. Eat. Enjoy.