This Cucumber Tomato Pepper Salad with Extra-Aged Goat Cheese uses the best of summer’s bounty at their peak. Savor the rest of summer with this salad, made extra special with some crumbled artisan cheese.
This week marks the end of summer and I’m going to miss all the farm-fresh produce we’ve been getting all summer long. Although my CSA Box share has been disappointing this year (the variety and quantity have just not been up to par), I’ve been going to our local farmer’s market to supplement each week’s supply of fresh vegetables.
Of all the summer produce, tomatoes are probably the one item that I look forward to the most each summer, and miss the most when the season is over. There’s nothing like a sun-ripened tomato fresh off the vine. I’ve been picking up as many tomatoes as we can eat each week, and will continue to do so until they’re gone from the market.
Meanwhile, I’m savoring the last week of summer with this Cucumber Tomato Pepper Salad made special with some Sartori Extra-Aged Goat Cheese. Firm and crumbly, not soft like regular goat cheese, this artisan cheese is mild with caramel notes. Cheese is my weakness, so when I eat it, it has to be really good cheese.
Are you ready to give up your summer produce? I’m not.
- 2 cucumbers, peeled, chopped
- 2 ripe tomatoes, chopped
- 1 red bell pepper, chopped
- 1 scallion, chopped
- a few drizzles of fine sherry vinegar
- a few drizzles extra virgin olive oil
- freshly ground black pepper
- 4 ounces Extra-Aged Goat Cheese
- In a large bowl, toss together cucumbers, tomatoes, red bell pepper and scallion. Drizzle with sherry vinegar and extra virgin olive oil. Toss gently. Season with fresh ground pepper. Sprinkle with crumbed aged goat cheese. Serve.
Disclosure: Sartori Cheese sent me some cheese samples to play around with because they know I love their artisan cheese.