Farmers markets are a great place to find the freshest vegetables and fruits to eat on your restricted diet. I recently got some amazing bargains at the local Evanston Farmers Market, quite by accident, as I was there at the end of the day and found farmers discounting produce rather than packing it up to take home. I bought three immense cucumbers for $1. And I bought some amazing tomatoes for $1.50 a pound.
I had so many of each, I needed to do something so they wouldn’t go bad before I could eat them. The answer was to make a cucumber salad and a tomato salad.
The tomato salad is the simplest, just cut them up in wedges, add olive oil and oregano and basil. Mix it well to get oil and spices on all the tomatoes and enjoy. I used five tomatoes and had it for a week.
The cucumber salad requires white vinegar [I used two cups for my three giant cucumbers along with a like amount of water] and dill. Most recipes for it also call for sugar and salt but I left both out and still thought it tasted great. The vinegar’s sourness can fool your taste buds into thinking they’re having sugar, so I find the sugar a needless extra.
One night when I arrived home late, I just had a dinner of these two salads, as you can see in the photo here. Each also is a great side for summer meals.