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.
I grew everything in this salad except the avocado. And the sheep’s milk ricotta comes from a local farm that I got at Mercantile Dining & Provision in Downtown Denver.
The tomatoes I grew are Sungolds, Green Zebras, Cherokee Purple and a nice slicing red. This year we got all our starters at the Boulder Farmer’s Market via Aspen Moon Farms.
This refreshing summer salad is one of my favorite ways to stay cool towards the end of a hot summer.
The Palette. Heirloom tomatoes, cucumber, tomato, red onion, basil, avocado and sheep’s milk ricotta. Picking cucumbers from the garden. Sliced open Purple Cherokee tomato.
Cucumber, Tomato & Avocado Salad
- 1 avocado
- 2 cups chopped cucumber
- 2 cups chopped mixed tomatoes
- 4 ounces of sheep’s milk ricotta
- 1/4 of a red onion, finely cubed.
For Basil Vinaigrette
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 1 tablespoon dijion mustard
- 1/4 cup basil, finely chopped.
- juice of half a lemon
- salt and pepper to taste
First make the salad dressing. For the basil, I love to use herb scissors to get it finely chopped, but a knife works great too. Whisk the ingredients and set aside. Place cucumber, tomatoes, avocado, ricotta and onion is a salad bowl. Mix in the dressing and serve immediately.