Now that folks are harvesting tomatoes and cucumbers in my area, I’m going to tell you my favorite seasonings for eating them fresh.
Cucumbers — Halve them lengthwise and sprinkle them with salt-free lemon pepper. This is exactly what I did on one of our Shakespeare picnics (shown above).
Tomatoes — Cut them in wedges and sprinkle a little fleur de sel. Not just any sea salt—it has to be fleur de sel. Trust me. Fleur de sel is collected from the salt floating on the surface of the seawater, and it has a sparkling pure taste. It’s the secret ingredient that takes my salsa, bruschetta, and caprese salad to the next level. I get it at Sur La Table or Williams-Sonoma. A little 4-ounce container lasts a long time.
Cherry tomatoes — Just wash them and set them out in a bowl. We eat them like candy. My favorites are Super Sweet 100s and Sweet Millions. Mmmm—sweet summer candy!
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