Cucumber, tomato and whipped goat cheese salad

By the end of August most of us are sick of cucumbers – and some probably were a month or two before. Here’s a quick, lively salad you can throw together in less than five minutes (if you have the whipped goat cheese around, which you should). It makes for a cool, satisfying snack or side dish but you could also ramp it up into a meal with some flaked leftover salmon, Trader Joe’s incomparable smoked trout or shredded chicken.


1 medium cucumber, partially peeled
1/2 cup chopped tomatoes
1/4 cup toasted pepitas (pumpkin seeds)
Salt to taste
Cayenne pepper and herbs for garnish, if desired (parsley, cilantro, dill or basil would work)


Place cucumbers and tomatoes in bowl and toss with salt and cayenne pepper. Top with whipped goat cheese (recipe below), toasted pepitas and herbs.

Variations: A squeeze of lemon at the end would be fun, as would a drizzle of olive oil – perhaps both.

Whipped Goat Cheese

4 ounces Goatsbeard Farm goat cheese
3 ounces cream cheese
3 ounces feta (or sub 1/3 cup plain Greek yogurt and 1/3 cup whole milk)
2 tablespoons olive oil plus more for serving
Sea salt to taste

Place all ingredients in food processor and blend until smooth. Use as dip for roasted cauliflower, chopped veggies, broiled salmon, whatever.

Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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