The Seasonal  Midwest Antipasto!

I long for fresh tomatoes all year, especially here in the Midwest.  Our window of growing is narrow.  They have a tendency to come all at once.  I feverishly preserve what I can and try to enjoy them in various meals while they are available to me.  There are so many garden to table creations we can savor throughout the seasons.

I wanted to take a moment a share with you a favorite of mine this time of year. It’s a great starter or snack that can be quickly assembled.  I can’t claim I created it, however, I think it’s a great simple & healthy recipe to pass along.  And it adds a fun twist to all those tomatoes and cucumbers that are coming in hot right now! 

Tomato & Cucumber Antipasto

  • 2 cups chopped Tomatoes
  • 2 cups chopped Cucumbers
  • 2-3 Tablespoons of fresh chopped Dill ( if using dried dill, cut back and add to taste) 
  • Drizzle of olive oil
  • Salt & Pepper to taste. 

Let it sit for an hour to marinate and store in the fridge. 

Serve with your favorite crackers, tortilla chips or enjoy by the spoonful!