Recipe of the Month

Is your garden overflowing? Are you wondering what do with all those tomatoes and cucumbers that decided to ripen at the exact same time? Well then, Main Course California Executive Chef, Nadia Licea, has just the recipe for you:

Heirloom Tomato & English Cucumber Salad

1 english cucumber

1 1/2 pounds heirloom tomatoes

1/4 red onion, thinly shaved

4 oz. roasted mini sweet peppers

1/3 cup kalamata olives

1/2 cup crumbled feta

1/2 bunch chopped fresh oregano

zest of 1 lemon

Combine the following in a medium sized bowl:

1/4 cup red wine vinegar

2 Tablespoon sugar

3 Tablespoons olive oil

salt & pepper to taste

You will also need:

Your favorite lemon vinaigrette

Quarter the heirloom tomatoes and lay down on a platter in a single layer. Next, cut the cucumber in 1/2 lengthwise, scoop out the seeds and then julienne into 1/4" batons at an angle.

Toss the cucumber and the red onion in the vinegar mix and let sit for abot 5 minutes.

Then place the cucumbers on top of the tomatoes and sprinkle the rest of the ingredients over the cucumbers. Drizzle with lemon vinaigrette. This salad is great with grilled hanger steak. Happy gardening and happy eating!