Well, hello there.
I didn’t post what I ate this weekend simply because we were so incredibly busy – we hosted The G Man’s 3rd birthday party at our house yesterday, and spent much of the weekend just getting ready for it. It was a huge success, so it was completely worth it, but it also meant we didn’t sit down until about 8 p.m. last night. So much fun, but so exhausting.
Let me just take a minute here to say that I baked and decorated a Lightning McQueen cake and 2 dozen cupcakes (all chocolate), without so much as licking a finger. If there’s a Whole30 award for incredible self-control, I get it. Just sayin’.
So, yes – we remained on plan all weekend, including dinner with Jolly, The G Man and my in-laws last night – chili dogs, watermelon, a tomato-cucumber salad, deviled eggs. Breakfast Saturday was eggs scrambled in coconut oil and coffee with coconut milk; Beloved made breakfast Sunday, since I was up to my elbows in fondant and buttercream – fried green tomatoes, bacon, cantaloupe and over-easy eggs. Dinner Saturday was absolutely marvelous – a bison filet grilled to medium-rare perfection and this salad.
We are absolutely drowning in tomatoes, cucumbers and melon right now. I’ve pickled every pickling cucumber that’s found its way into my kitchen, but still have so many salad cucumbers I’m at a loss of what to do with them, and there are so many lovely, ripe tomatoes on my counter that are not the best for tomato sauce – those are coming soon – that I needed to find some way to use them.
So I made this.
And it is nothing short of marvelous. Sweet, tangy, refreshing – it is just the epitome of summer.
- 3 medium tomatoes, halved and sliced lengthwise (about 2 1/2 cups)
- 1 pound cantaloupe, cut into 1″ cubes (about 2 1/2 cups)
- 1 large cucumber, peeled, seeded and sliced (about 1 cup)
- 1/2 medium red onion, thinly sliced
- 1/4 cup loosely packed fresh basil, thinly sliced
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Combine the tomatoes, melon, cucumber and onion in a large bowl.
- In a small bowl, whisk together the vinegar, olive oil, salt and pepper until well-blended.
- Pour the dressing over the contents of the large bowl and toss to coat. Refrigerate for up to 2 hours to allow the flavors to marry.
- Sprinkle the basil over the salad, and toss again before serving.
- Nutrition (per serving): 88 calories, 4.9g total fat, 0mg cholesterol, 330mg sodium, 426.2mg potassium, 11g carbohydrates, 2g fiber, 8.2g sugar, 1.6g protein