Cucumber Tomato Salad

I told you I loved cucumbers - But I also enjoy fresh easy salads in the summer. Here is a quick simple recipe for great side salad for dinner or even just this for lunch!

4 Mini Cucumbers Sliced
(I prefer to use them cause they tend to not have a lot of seeds) If you use 1 big cucumber, slice in half and remove seeds with spoon.
3 Tomatoes Chopped (I used the Tomatoes on a vine)
1/2 Small Red Onion diced
1 Cup of Crumbled Feta (the fresher the better)
1 Whole Lemon Juiced
2 TBSP of Olive Oil
1 TBSP of Red Wine Vinegar
Few chopped Kalamata Olives *Optional
Salt and Pepper to taste

So Good, So Easy, So Fresh

Ceviche

You know when a recipe reminds you of a memory? It is amazing how a bite of food can bring you way back to a moment and it feels so "current." So today I am going to share a recipe from my Tia (Aunt in Spanish) Liz that I make every summer. It takes me straight back to Guatemala. It takes me straight to my Dad and how much I miss him. So I have attached a picture of him...and the fish we made ceviche with that day. This post is dedicated to the greatest father anyone could ask for.

Mahi Mahi Ceviche
1 1/2 lbs of Mahi Mahi diced into small cubes
10-12 limes
5 Roma Tomatoes chopped
1 Cup of Cilantro chopped
1 Large Yellow Onion diced
3 Tbsp of Worcestershire Sauce
2-3 Tbsp of Salt (depending on your taste buds)
2 Tbsp of Pepper

Dice the raw fish into small cubes in a shallow dish. Squeeze all the lime juice over the fish until almost covered. Salt the fish, cover, and place in refrigerator for 1 hour. After letting it sit for 30 minutes, stir fish and return to the fridge for the last 30 minutes. Once fish has "cooked" in the lime juice (fish will turn opaque), add remaining ingredients and serve cold.

Summer & Cucumbers

I love cucumbers...Any way you can make them. Usually I just squeeze some lime and put salt on them (which you must try - trust me)...but today I am making them creamy.
I thought of the idea...well my husband thought of the idea...to turn these mini cucumber sandwiches that our friend Katrina makes into a "salad." And so I did....changing a few things up to make it a little healthier.

3 Cucumbers, peeled and sliced thinly
1/3 Cup of Light Mayo
1 Cup of Greek Plain Yogurt
1 Tbsp. of White Vinegar (red wine is fine if you have it)
1 Clove Minced Garlic
1/2 Tsp. of Paprika
1 Tbsp of Lawreys Season Salt
2-3 Tbsp. of FRESH Dill finely chopped
1 Tbsp of Lemon Zest (optional)

Whisk all ingredients together then add Cucumbers...I always add the Cucumbers last because, depending on the size of the cucumbers, you will know that the "sauce" will evenly coat the cucumbers.

Toss and Serve!

Giving you a little insight...

...I am a 29 year old not far from 30 living happily with my husband, J.T. aka my loyal taste tester and our little Lab Mix, Cabo. I work for a small homebuilder as the Director of Sales & Marketing and in my spare time I like to workout, chill with my husband and cook. Colita was my Dad's nickname for me - means Little Tail in Spanish (I am the youngest of four). I learned my father's way of cooking....cook and taste, taste some more, edit and improve.
So that is my theory with this blog...Going to edit and improve and change along the way. Hope to share what I learn in the kitchen with you!