Tomato Cucumber Salad

With the end of the summer season coming to a close, it's about the time of year where I figure out how to use the remaining tomatoes and cucumbers from the garden. One of the quick and easy recipes I've come up with the last two years is a tomato and cucumber salad. It's a delicious and healthy way to incorporate a few vegetables, especially if you're needing to use several at once that could possibly go bad before using them for individual dishes. The best part of having a garden in your own backyard is being able to walk outside and get whatever you need for a certain dish. 

This year's garden we grew tomatoes (cherry, Roma, and beefsteak), cucumbers, nasturtium, pumpkins, zucchini, yellow squash, onion (red and yellow), watermelon, butter lettuce, cabbage, and peas. We had good results from a few crops, but others not-so-much. We have come to the conclusion that they aren't getting enough sun each summer. So, we are going to move some things around next growing season. 

Our tomatoes and cucumbers did well and with that overabundance, I created this summery dish. Here's how it's made.

• Four to five medium to large tomatoes (any kind), diced into bite-sized pieces
• Four to five small to medium cucumbers, sliced and then cut in half
• Black olives, whole, cut in half
• Three to four pickles, diced small
• Four to five tablespoons olive oil
• Splash of vinegar, to taste
• Two tablespoons Italian seasoning
• Salt and Pepper, to taste

Add everything to a large dish and toss. Refrigerate for up to 30 minutes before serving. Eat right away, or store for up to three days in an air-tight container. It's delicious the following day, too!