Beat the Heat with a Cool Summer Salad

It. Is. So. Hot. Really all I want to do is sit in a pool or maybe in front of an air conditioner and read. It is too hot for baking of any kind! Oh how I dream of a cool fall evening that is just begging for me to turn on the oven and slip in a nice apple pie, baked squash or cookies, but alas, there is no such evening in the near future. So in the mean time, while I dream of using my oven, I must be satisfied with using the delicious veggies that are coming out of the garden and relishing in the heat. Yes, I know, those tomatoes would not taste nearly as good if it wasn't for the heat, so I am enjoying the bounty of the earth on wheat bread with mayo, salt and pepper for a good old MD tomato sandwich.

Another summer favorite that is light and refreshing as well as healthy is a Mediterranean Cucumber Salad that I made when my friend Steph came to visit. We found this easy salad the perfect way to cool down. The cucumbers are crunchy and the olives add a great salty flavor. You can whip this up in minutes!

Mediterranean Cucumber Salad

1 lg or 2 small cucumbers chopped into bite sized chunks
2 cups of cherry tomatoes halved
1 cup Kalamata olives
1 cup of Feta cheese crumbled
1/4 cup olive oil
2 tbs. red wine vinegar
salt and pepper to taste

Mix together all of the ingredients in a bowl and serve cold. Stay cool!

Crab Bruschetta

Being from Maryland, there is little that we will not add crab meat to. My new summer favorite is Crab Bruschetta. It is great to take to picnics or for a summer BBQ because it uses seasonal ingredients. I have made it several times this summer already.

It is also good added to pasta or on an English muffin with melted cheese as a melt. I am sure it would also be great in other ways. Let me know how else you may use this versatile appetizer.

Crab Bruschetta

1-2 Large tomatoes diced (Beefsteak work well) or 1 lg can of Petite dices tomatoes
3-4 Leaves of fresh Basil or 1/4 - 1/2 tsp/ dried Basil
1 or 1/2 clove Garlic grated or finely chopped (the garlic gets stronger the longer it sits, so sometimes less is more)
1 tbs. olive oil
The meat of 2 or more picked crabs or 1 can crab meat
Salt and Pepper to taste

First put the chopped basil and grated or chopped garlic into a non-metallic bowl with the olive oil. Let that sit for a bit so the oil becomes infused with the flavors. Then add the chopped tomatoes and salt and pepper. Mix these together. Add the crab LAST because as you mix it will break up the meat. Gently fold in the crab meat and serve over toasted bread.

It is good right away, but better the second day because the flavors become stronger.