When I got our CSA box last week and discovered jumbles of multicolored cherry tomatoes, I knew I had to create cucumber tomato salad.
Sometimes I plan recipes months in advance. Green bean casserole for Thanksgiving; deviled eggs for Easter.
However, I was unable to plan this cucumber tomato salad recipe ahead of time. It was inspired by those specific tomatoes and my desire for a tasty summer salad that would highlight them to their full potential.
Since then, this cucumber tomato salad has been a family favorite. Made with halloumi cheese and fried croutons, it's a hybrid between a typical Greek salad and panzanella.
Grilled bread provides a rich, smoky contrast to the fresh cucumbers and tomatoes, while cubes of halloumi provide salty taste.
I initially cooked it because it's exactly what I prefer to eat at this time of year, and I'm sharing it with you today in the hopes that it's what you're craving as well.
One of my favorite aspects of this cucumber tomato salad is its simplicity. It's packed with diverse flavors and sensations, but basic ingredients do the heavy lifting for you.
Cherry tomatoes - For this salad, use the best cherry tomatoes you can find! It works best with a variety of shapes, colors, and sizes, so seek for a mix of options at your farmers market or grocery store.