Dill Garden Salad

Yum

Summer is on a roll here and we're spending long hot days by the pool.  The last thing I want to do is cook elaborate meals during the summer.  Who wants to sit in a hot kitchen cooking up a main dish along with side dishes, and a dessert?  Not me!

During the summer months I change my cooking style completely so that I have more time to spend playing and relaxing with family and friends.  Quick meals that are super simple to prepare and that are minimally processed are the way we roll around here.  That means a lot of farm to table dishes such as cold salads, sandwiches, rice bowls and stir frys.  Quick, fast, and fresh.  That's my summer motto!

DILL GARDEN SALAD

So often we will just have burgers, or grilled chicken and I make a couple of easy side dishes to go along with them.  Ones we can eat on during the week as well.  This Dill Garden Salad is exactly that.  Simple to throw together and fresh as can be.  Using vibrant tomatoes from my garden, along with crisp cool cucumbers, some sweet peppers, and dousing all this freshness with a dill laced creamy dressing this side dish salad will be on your menu all summer long!

I LOVE anything with dill.  It's one of my favorite herbs and this salad showcases if perfectly.  If you don't like dill then you could substitute it for tarragon if you like, however, dill really brings out the flavors of the tomatoes and the cucumbers.  

So head over to the farmers market and pick up some fresh vegetables to make this salad.  It is so simple to make and it tastes fresh and light.  Just like summer!

Enjoy!

Dill Garden Salad

serves 6

3 cups chopped English cucumbers
1 large tomato, seeded and cut into 1/2-inch pieces
1 small sweet red pepper, chopped
2 tablespoons chopped sweet onion
3 tablespoons light mayonnaise
4 teaspoons olive oil
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 1/2 teaspoons fresh dill, chopped

In a large bowl, combine cucumbers, tomato, red pepper and onion. In a small bowl, whisk mayonnaise, oil, sugar, vinegar, salt, garlic powder and pepper until blended. Stir in dill. Spoon dressing over salad; toss to coat.  

Serve at room temperate or refrigerated.  Refrigerate any leftovers for 2 days.

adapted from: Taste of Home