Every spring, The Husband and I plant a garden in the backyard. It’s not huge — four 6′ x 4′ raised beds. We plant LOTS of tomatoes, okra, bell peppers, cucumbers, and herbs.
I grow cucumbers solely to feed The Husbands dill pickle habit. Last year we had a paltry harvest. I think it has everything to do with the fact that The Husband forgot to fertilize the bed. This year, however, has been a completely different story! We’ve harvested more cucumbers than we can eat. I’ve canned at least 20 jars of pickles and the cucumbers are still coming.
Naturally, I’ve been searching for other ways to use our cucumbers before they rot on the kitchen counter. Then this recipe for Tomato Cucumber Salad with Tequila Vinaigrette from a local restaurant — Babalu Tapas & Tacos — came across my Pinterest feed. I’ve mentioned Babalu before. Their guacamole is outrageously good and one of my more popular posts on the blog, especially during tailgating season.
Once a month, Babalu releases a recipe created by one of their chefs. Believe it or not, the fact that this was a cucumber salad wasn’t what caught my attention — though considering the state of things, it was definitely a plus. Nope, it was the tequila vinaigrette.
Yes, there is straight tequila in here. It’s not a significant amount — a quarter cup. If you’re not a regular tequila drinker, one of those little airport sized bottles was the perfect size. I swear to you, neither The Husband nor I got a buzz from eating this salad. Though I did notice it gave my mouth a warm fuzzy feeling.
I really enjoyed the flavors of this salad. It was so fresh and the vinaigrette very tangy. It’s even better when the vegetables are allowed to marinate for awhile and soak up all the flavors.
- 1 pound tomatoes
- 1 pound cucumbers
- 4 ounces thinly sliced red oinions
- ¼ cup tequila
- ½ cup olive oil
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon Creole seasoning
- 1 teaspoon dried oregano
- 1 tablespoon chopped cilantro, plus more for garnish
- Slice the tomatoes and cucumbers. Toss with red onions in a large bowl. Set aside.
- In a large bowl, combine vinaigrette ingredients. Whisk until vinaigrette is thoroughly combined and emulsified.
- Pour vinaigrette over the salad. For best result, cover salad and refridgerate for at least 30 minutes before serving.
- Garnish with additional cilantro if desired.