Dog Day Salad

It was 95 degrees when I arrived for tonight’s 7:00 CSA work shift. We checked members off on a list, restocked vegetables and loaded the unclaimed food into a car for transport to a local food pantry. As it happened, all four of us were nonprofit workers, so we talked shop–and sweat. By 8:30, we said our goodbyes and headed off in search of air conditioning, dinner and (at least in my case) a cold beer.

My tote contained my weekly share of red and yellow tomatoes, scallions and more of those delightful cucumbers. In the fridge at home I had some fresh dill and Greek yogurt left over from this past weekend’s Russian extravaganza.

Dog Day Salad

1 large cucumber, seeded and diced
2 large tomatoes, diced
3 Tbsp fresh dill
3-5 scallions, minced
2 ounces crumbled feta or farmers cheese
1/4 cup Greek yogurt
1 Tbsp creamy Dijon mustard
1 Tbsp olive oil
2 Tbsp white wine vinegar
Pinch of salt
Fresh-ground black pepper
Juice of 1 lemon

Crack open a cold beer. Toss the above ingredients together in a small mixing bowl, taking swigs of the beer as needed. If you’re not starving, chill this in the fridge for a bit. If it’s all you’re eating, you might want to toast some whole wheat flatbread, tear it up into bits and mix it right in.

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I found that this paired well with a Dogfish Head Raison D’Etre and Dog Day Afternoon, which is one of my all-time favorite movies. Make this salad or not; I don’t really care. But, if you’ve never seen Al Pacino in his prime, do yourself a favor.

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