Summer Salad App

by Jenn on August 12, 2010

in Gluten Free,No Cook,Salads,Snacks,Vegetarian

Summer App

I haven’t lived in the same place for more than 2 years ever since I went off to college.  I’m starting to think that I’m secretly addicted to moving.  After all, it’s a great way to purge extra stuff that you’ve accumulated over time, like a forced motivator to do all that Spring cleaning that was supposed to happen oh, 4 months ago.  I always had a really good reason (not an excuse, a reason! reasons are forgivable and rationalizable) to put it off another week…

We, as fortune would have it, are moving to a new apt.  How could we turn it down?  The opportunity presented itself, we applied, and we actually got it! New place is bigger, newer, nicer, cheaper, and closer to everything we do.  It has four burners on the stove, counterspace, a real oven and get this – a dishwasher!  I am beyond excited.  Sometimes my husband and I think about all the food we have made in our current apartment, and we are both amazed how we pulled it off with so little space.  Well, I know how we did it.  It’s called our food processor and toaster oven.  Lifesavers, they are.  Moving now means crazy things like, we can now cook and store enough food to take lunches to work.  I can now go buy muffin tins and bake things.  Gluten free brioche? That’s something I’ve been longing to try.  Or doughnuts?  mmmmm.  My list of things to make just got a long longer really quickly!

But we’re not quite moved yet, even though all our pots and pans are packed up.  Food processor is packed, and so is the toaster oven.  Cooking this week is a pretty minimal word.  And in the case of this post, non-existent.  Lately, we’ve done lots of salads because prep work and lack of cooking work makes them really easy.  This is one that we just kinda threw together in our heads the other day coming home from work.  Beyond simple, quick, satisfying, and no cooking required.  Took a max of 10 minutes to make (when you count chopping all the veggies), 5 minutes to photograph (don’t you just love the tablecloth? ha), and then a few more minutes to devour!

I call this an app, because that’s how most people would eat it I think. We had it for dinner.  To each their own, these rules about food aren’t so fastly set in stone.  In fact, I encourage breaking some food rules every now and then.  It’s good for that adventurous spirit, even if it’s something small like eating an appetizer for dinner :)

Summer App

Submitted to – Friday Foodie Fix, Slightly Indulgent Tuesdays and Gluten Free Wednesdays


4 stem tomatoes, seeded and chopped
2 cucumbers, chopped
2 small onions, peeled and chopped
1 bunch basil, chiffonaded
1 clove garlic, minced
4 oz. goat cheese, sliced
2 tbs. extra virgin olive oil
2 tbs. cider vinegar
salt and pepper to taste
corn tortilla chips (or your favorite tortilla chips) if desired

1. In a large bowl, mix together chopped tomatoes, cucumbers, onions, basil, and garlic.  Add in goat cheese and mix gently so the goat cheese doesn’t get smooshed over everything.
2. In a small bowl whisk together olive oil and vinegar, and then lightly toss with the salad.  Add salt and pepper to taste.
3. Eat straight out of the bowl with a spoon or serve on tortilla chips.  Enjoy!