Lemon Cucumber and Tomato Salad

Ms. ChinaNob was generous recently and brought home a bounty from the Old Oakland Farmer’s Market.  One of her finds was this weird but cute vegetable/fruit looking thing called a Lemon Cucumber.  (I suspect the cuteness aspect is why she bought them – she’ll kill me for saying that.)  Apparently, its a variety of heirloom cucumber that dates to 1894.  Its a bright yellow in color and round – hence the “lemon”.  However, cut it open and the insides look like a cucumber.   The skin was thinner than a regular cucumber and can apparently be eaten early in the season if the skin is pale yellow.   I am not a huge fan of cucumbers and generally only eat them muddled at the bottom of a Pimm’s cup.  However, the lemon cucumber was really sweet and mild – if you don’t like regular cukes, I highly recommend it.  I gobbled mine down.

Lemon Cucumber Salad

1 lemon cucumber, peeled and sliced
1 heirloom tomato, sliced
handful of fresh basil, chiffonade
1 Tbs. olive oil
1 tsp. balsamic vinegar
1-2 oz. feta cheese, crumbled
cracked pepper to taste

Arrange lemon cucumber and tomato slices on plate.  Sprinkle basil on top.  Drizzle oil and vinegar.  Crumble feta cheese.


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