Cucumber Pico De Gallo

pico de gallo It's been a while since I last wrote and I have to say I feel a little weird, kind of like when you haven't seen a friend for a while and you have so many things to talk about that you don't even know where to begin.

Since the last time I blogged, a lot has changed. For starters, I'm writing to you from Tamarindo, Costa Rica where I'll be living for the next three months. Last October, my husband Gregg and I decided to skip renewing our outrageously high lease in San Francisco, we sold most of our stuff, and stored the remaining few items we own to live a digital nomad lifestyle, along with our two dogs, Teddy and Zoe. Since then, I've been getting a lot of questions from readers, family and friends on the topic of being a digital nomad. (You can follow along on my travel blog, Ramblist.com). In between this time, I've also started the year by taking part in a 12-Week Fit Challenge. So, you can probably guess the sorts of recipes that will follow in the coming days--super healthy, and nutritious. It's been great living in Tamarindo thus far. There is no shortage of fresh, local fair here. Each day is a fun adventure, discovering different places, and getting inspired to make meals at home.

I leave you today with a recent recipe I made, Cucumber Pico De Gallo! This is a perfect salsa to add over a bed of fresh lettuce or even nosh on as its own dish by itself or with plantain chips. It's very low in calories but extremely high in vitamins, minerals and very delicious.

Cucumber Pico De Gallo 2

What You'll Need

1 Cucumber, peeled and chopped 5 Small roma tomatoes, chopped 1/2 Medium onion, chopped 1 bunch cilantro, chopped 1/2 teaspoon salt Juice from 1 lime (or 2 tablespoons) Freshly ground pepper, to taste

pico de gallo ingredients

What You'll Need To Know

Toss together all ingredients except in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Taste for seasoning and adjust seasoning, if necessary. Service with a side of plantain chips or add over a bed of fresh lettuce.

Cucumber Pico De Gallo

Cucumber Pico De Gallo
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 Cucumber, peeled and chopped
  • 5 Small roma tomatoes, chopped
  • 1/2 Medium onion, chopped
  • 1 bunch cilantro, chopped
  • 1/2 teaspoon salt
  • Juice from 1 lime (or 2 tablespoons)
  • Freshly ground pepper, to taste
Instructions
  1. Toss together all ingredients except in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Taste for seasoning and adjust seasoning, if necessary. Service with a side of plantain chips or add over a bed of fresh lettuce.

Caprese Salad

Caprese saladAs Summer is coming to an end, there is a certain something that I love about welcoming in the Fall.

If there is one fruit that I love in the Summer, it's tomatoes. Although, people normally gravitate toward heirloom tomatoes, viewing these open-pollinated varieties as traditional and authentic. But there simply isn’t a “best-tasting” tomato. The tomatoes are all good in their own way. But, come mid-September, the tomato plants are no longer the stars of the garden. The vines are starting to look like exhausted from their summer of bounty. Although, this week tomatoes have been exceptionally tasty. With the copious amount of tomatoes that are currently available, I decided to make a Caprese salad.

This timeless light, fresh salad combination is made with fresh mozzarella, delicious red tomatoes, and fresh basil. That’s why every component counts: You must seek out the best ingredients, use your fanciest olive oil, and sprinkle on the Maldon salt and coarsely ground pepper. This recipe is the perfect quick and easy accompaniment to any late summer meal.

Caprese salad

What You'll Need

8 ripe tomatoes, sliced 1 lb. fresh mozzarella cheese, thinly sliced 1/2 cup fresh basil leaves 1/4 cup extra-virgin olive oil 1/2 tsp. salt, preferably sea salt 1/2 tsp. freshly ground pepper

Caprese salad

What You'll Need To Know

On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes. Drizzle the olive oil over all, and then sprinkle with the salt and pepper. You'll want to serve immediately.

 

Insalata Caprese
Recipe Type: Salad, Starter
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4-6
One of Italy's best-known cheeses, fresh mozzarella is soft and spongy textured. It is sold packed in liquid at well-stocked supermarkets, cheese stores and Italian groceries. Fresh mozzarella was traditionally made from the milk of the water buffalo, but cow's milk is used elsewhere and increasingly in Italy, as well.
Ingredients
  • 8 ripe tomatoes, sliced
  • 1 lb. fresh mozzarella cheese, thinly sliced
  • 1/2 cup fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. salt, preferably sea salt
  • 1/2 tsp. freshly ground pepper
Instructions
  1. On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes. Drizzle the olive oil over all, and then sprinkle with the salt and pepper. You'll want to serve immediately.