FUSILLI WITH TOMATO-CUCUMBER SALAD 8-23

Yesterday I took on the zucchini. Today I confront the cucumbers that seem to be propagating themselves in the produce compartment. Taking advantage of the fresh tomatoes lining the counter in our kitchen I’ve decided on a salad combining both of the fruits of summer. (I know…cucumbers are not a fruit, it was merely and expression.)



INGREDIENTS:

Tomatoes, cut into bite sized pieces
Cucumbers, peeled, cut in half lengthwise and sliced
Water
Fresh basil and oregano finely chopped
Garlic finely chopped
Olive oil
Red wine vinegar
Black olives, pitted and coarsely chopped.

PROCESS:

Mix all of the ingredients in a bowl…adjusting the liquids to create a layer of juice in the bottom of the bowl, cover and set aside to marinate for about an hour.

Drain the pasta and mix well with the salad.

COMMENTS:

This is a great summer dish…Patience said the only thing missing was some fresh corn on the cobb.