Emily Alvers


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    Tomato, Basil, Cucumber Salad

    It doesn't matter to me that it's not technically June 21st yet. An Austin weather forecast with triple digits across all 7 days will trump any calendar. It is time for some summer recipes!

    This is the first recipe of what I'll call my Summer Salad Series. Trips to the refrigerator are frequent in the summer, and I want there to always be a large bowl of something healthy to grab from my fridge. The more water content the better, and we all know there is nothing cooler than a cucumber!

    Try making this cool and refreshing Tomato, Basil, Cucumber Salad to have on hand for you or your family this summer. Very inexpensive to make, full of flavor and only 69 calories per serving. Don't mind if I do!

    2 large cucumbers
    1 small container grape tomatoes (10.5 oz.)
    fresh basil
    1 Tbsp. extra virgin olive oil
    1 Tbsp. balsamic vinegar
    1/4 cup reduced fat crumbled feta
    cracked pepper & sea salt

    Step 1: Wash and peel two cucumbers with a vegetable peeler. Cut lengthwise and remove seeds using a spoon to scrape them out. Cut cucumber into bite size pieces. Add to mixing bowl.

    Step 2: Wash grape tomatoes and cut lengthwise. (You can use other types of tomatoes, but if you do, use the same process as listed above with cucumbers to remove seeds.) Add to mixing bowl.

    Step 3: Chop handful of fresh basil (about 1/4- 1/3 cup) and add to mixing bowl. Add 1 Tbsp. each of evoo and balsamic vinegar. Top with cracked pepper and sea salt and toss all ingredients well.

    Step 4: Sprinkle top of salad with 1/4 cup crumbled feta cheese. Store in refrigerator and use to top salads, wraps, or snack on it by itself. Makes a great side for a Mediterranean dish, a BBQ, or for any dinner. Tastes great fresh, but will keep well up to 3 days. Makes 5 servings.

    Nutrition Facts (per 1 cup):
    Calories 69
    Fat 3.6
    Protein 2
    Carbs 7
    Sugar 4

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