Nothing quite feels like summer more than a cucumber and tomato salad. Growing up in the South we would mix cucumbers, tomatoes, mayonnaise and lemon together. Add salt and pepper and call that a salad. I dressed up my favorite childhood version with a basil vinaigrette as the dressing, sheep’s milk ricotta instead of mayonnaise, and added avocado, because avocado.
Looking for a light summer salad as a dinner or a side for your favorite grilled dish? This salad can definitely do the trick. I love it as is for a light summer dinner, or with a grilled piece of fish for added protein.
With Cinco de Mayo just around the corner, I wanted to make a gluten free, corn free taco option to share. Since I don’t usually have the option of tortillas, I have fallen deeply in love with the quinoa taco salad option. For a vegan version, check out my Coconut Quinoa Salad with Mango vinaigrette recipe.