Dill is the star of this month's Nourished! recipe. I fell in love with dill when I traveled to Turkey for two consecutive summers as part of my cross-cultural internship for my Intercultural Studies degree. The only experience I'd had with dill before those summers was having it sprinkled over my Grandma's potato salad. It was a distinct, peppery taste that I wasn't used to. I had little option, though, to go without it since Turkish cooking is smothered in fresh dill, especially if it's any sort of raw vegetable dish. I quickly began to associate the smell and flavor of dill with my time in Turkey and my mind and palate were changed.
Like all herbs, dill is very low in calories and high in flavor. It specifically contains beneficial levels of vitamin A, vitamin C, and calcium. Paired with the fresh tomatoes and cucumber here in the salad, you've got yourself an immunity booster!
Enjoy this recipe full of seasonal goodness:
Turkish Tomato and Cucumber Salad
-1 organic cucumber
-2 large tomatoes
-2 large fronds of fresh dill, rinsed and coarsely chopped or 1 t dried dill
-1 T olive oil
-1 T balsamic vinegar
Peel cucumber lengthwise, in stripes (leaving half of the skin intact). Chop cucumbers and tomatoes into bite-sized pieces and combine in medium bowl. Add dill, olive oil, balsamic vinegar, and salt and pepper to taste. Toss salad and serve cold.