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!
