Cucumber and Tomato Salad

4 medium tomatoes, halved lengthwise, and thinly sliced

½ medium red onion, peeled, halved lengthwise, and thinly sliced

1 cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 cloves of garlic minced 

2 splashes red wine vinegar

Coarse salt and black pepper

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Broiled Tomatoes

4 tomatoes, cut into wedges of similar thickness

1 Onion sliced thin

¼ cup olive oil

1 tsp kosher salt

1 tsp black pepper

3 cloves garlic minced

3 tbsp. minced Basil

½ cup fresh grated parmesan

Preheat your oven's broiler. Cover a broiler pan or baking sheet with aluminum foil, and coat with non-stick cooking spray or cooking oil.

Arrange tomato wedges in a single layer on the prepared baking sheet. Spread onions out evenly amongst the tomatoes and drizzle lightly with olive oil, spreading oil evenly with finger if necessary. Season with salt, pepper, garlic, and basil. Sprinkle Parmesan cheese over the top.

Broil, 3 inches from the heat until cheese is browned and bubbly, 3 minutes.

Best served on a toasted piece of bread. A little mayo doesn’t hurt either.

Black Bean and Tomato Salsa

2 ears of sweet corn kernels removed from cob

15oz can black beans drained then rinsed

4-5 tomatoes small diced

½ bunch cilantro chopped

½ onion small diced

1 sweet pepper small diced

1 tbsp. garlic minced

Juice from one lime

1 avocado diced

1 tbsp. olive oil, or to taste

Salt and Pepper to taste

Stir together sweet corn, black beans, diced tomatoes, onion, garlic, and pepper.

Once mixed gently fold in lime juice avocado, cilantro, and olive oil.

Salt and pepper to taste