Summer Lunch

Yes, the middle of winter is an odd time to post a summer lunch... but, if you're like me, sometimes on those cold, dreary days, I need reminders of warmer days. So, flip on a Corona commercial, plug in the space heater and let your mind drift to tropical times.

Summer Lunch
Recipe inspired by Joyce Sloop

1 cucumber, diced
1 tomato, diced
1/4-1/2 sweet onion, diced
1 tsp. dill
3 oz. crumbled goat cheese (or feta if you please)
1 tsp. coarse salt

Combine all ingredients and serve. Serves 2 - if you want a big lunch (keep in mind that you'll probably need to eat a little more than you're used to if you usually eat meat-y lunches - veggies will hold you over til dinner, but you definitely need to load up on them). :)

Be forewarned: There is just something about fresh tomatoes and refrigerators that don't mix. If storing in the fridge is a must, reserve the cheese until you're ready to eat it. Don't let that cheese sit in there with the acidic tomatoes, it doesn't end well. The tomatoes will do alright until about Day 4 in the fridge. If you make a bunch of this, and keep the cheese out until the last minute (which is a must) the tomatoes will be fine until about Day 4. So, it's definitely a good recipe, just make sure you can eat it within 2-3 days.
Side Note: If you're having a salty craving, you can make an Asian version. Delete the dill and goat cheese and drizzle the rest with soy sauce and rice vinegar. Mmmmm! The crunchy/salty/vinegary-ness will usually hold off my salt-and-vinegar chips cravings for a few days.