My meals have been consisting of fresh garden vegetables and cheese, not all my meals but most of them, as many as possible. This salad is one of my favorite creations so far this summer. Raw zoodles tossed with heirloom tomatoes, cucumbers, feta, and drizzled with olive oil and balsamic vinegar. You might be thinking, raw zucchini??? Really? But let me tell you, it’s great in salads! And my heirlooms finally ripened this week. I’ve been impatiently waiting for them.
I’m sure the neighbors think I’m crazy… I can’t help talking to my tomato plants and congratulating them on their beautiful tomatoes every time I’m in the garden, which is daily. Right now I have to dig down into the middle of the tomato plants to get the ripe ones. And my tomato plants are out of control. I trimmed them back, but it seems that just made them grow faster. A few of the plants are close to four feet tall and probably just as wide. So when I say that I have to dig down into the middle of the plant to find the ripe tomatoes, I’m not kidding, haha. But when I find those perfectly ripe, softball-sized tomatoes that just fall off the vine when I touch them, I get so excited, like a kid! I bring in all tomatoes, line them up on the counter, and make Kris come look at how beautiful they are. He’s impressed but obviously not as enamored as I am….
The husband had some late nights getting back from rafting this weekend. It was my weekend to work, otherwise I would have been rafting too. So when I’m on my own for meals, all I eat are tomatoes, cucumbers, zucchini, peppers, and cheese. We went to Trader Joe’s yesterday, and I may have gotten a little carried away in the cheese section. Honestly, the only thing I want to eat this time of year is tomatoes still warm from the sun, drizzled in olive oil and balsamic vinegar, finished with a sprinkled of salt and pepper. Who needs candy when you have fresh tomatoes? Seriously. Add any type of cheese, maybe some salami and I’m the happiest person ever. This heirloom tomato zoodle salad fits perfectly into all my summer cravings. Kris was home for this last night and we ate the leftovers again with dinner tonight. It’s still just as good the next day, maybe even better because all the flavors meld together.
In related news I finally started a SnapChat for Bound by Food. User name is BoundbyFood so now you can follow all my garden and food adventures. (FYI – my garden is awesome, the rest of the yard… not so much, am going to do my best to hide the weeds…don’t judge me too much!).
- 2-3 medium zucchini, spiralized
- 4 large heirloom tomatoes of choice (any kind of tomatoes will work - I used 2 red, 2 orange)
- 8-10 small/medium cherry heirloom tomatoes (any cherry or small tomatoes will work)
- 2 medium cucumbers, diced
- 8 oz Feta Cheese, crumbled
- ¼ - ⅓ cup Olive Oil
- ¼ - ⅓ cup Balsamic Vinegar
- 1 tsp Salt
- ¾ tsp Pepper
- Place zoodles, tomatoes, cucumbers, and feta in a large bowl.
- Drizzle with olive oil and balsamic vinegar.
- Salt and pepper to taste.
- Lightly toss to combine.