Because I have been so neglectful and because Elena has made me make this three days in a row for her, I have a recipe to share.
We're fortunate enough to live in an area that has an abundance of fresh produce grown locally all summer and trust me, we take advantage of it. We also have some tomato plants this summer that have been good to us. All summer long we buy from local farmers and really get spoiled with the fresh vegetables like corn (Jersey corn is now out!), tomatoes, squash, zucchini, melons, blueberries and peaches. Elena has been on a cucumber salad tear and here is my recipe that I make, which she calls "Mom's Best Cucumber Salad Evah"
1-2 large cucumbers (I deseed mine-I use the Pampered Chef Corer) or some Kirby pickles, which ever is available
Handful of cherry or grape tomatoes
Peel cucumbers and deseed, if desired. Slice thinly. Add halved tomatoes. Sprinkle a bit of garlic powder, pinch of dill week, 4 grinds of sea salt, some freshly ground black pepper and about 1/8 tsp of sugar.
Add 3-4 tablespoons olive oil, 1 tablespoon water and 1 1/2 - 2 tablespoons Balsamic Vinegar and mix well. Let sit in a covered bowl on counter for about 15 minutes and serve.
Some like thinly sliced onion added to this-since I don't like raw onions, I don't add it when making it for just us.