It’s Too Dang Hot: Libby’s Wilted Salad

Even when it’s too hot to think about turning on the oven, we still want to help you keep cool and well-fed. Try one of our no-heat recipes, all of which are tried-and-true and come directly from members of The Yam Fam!

These are all no-heat, no stress recipe. If you don’t have the right quantities, work with what you’ve got. If you don’t have all the ingredients, go substitution wild. When it’s too hot to cook, it’s WAY too hot to stress!


Before coming to work at The Sweet Potato, Libby had an amazingly varied professional life including stints as a classroom teacher, a bartender,
a set designer, a writer/producer, and an aerial photographer! Her varied experiences, and extensive travels (she has lived on four continents!), have left her with a wicked sense of humour and a wonderfully diverse palate – both of which are a constant benefit to her colleagues!

Libby says: “One year my garden produced so many tomatoes and cucumbers that I was at my wits end to use them up! Luckily a chef friend told me about this great technique, and I’ve been relying on it ever since!”

Print Recipe
Wilted Summer Salad
A simple salad, easy to prepare, that beautifully showcases the flavours of fresh local vegetables.
Servings
Ingredients
  • 1 English cucumber
  • 1 tomato (medium/large - about 8oz)
  • 1/4 red onion
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • fresh herbs (to your taste and preference)
Servings
Ingredients
  • 1 English cucumber
  • 1 tomato (medium/large - about 8oz)
  • 1/4 red onion
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • fresh herbs (to your taste and preference)
Instructions
  1. Slice and seed the cucumber and tomato, and dice the red onion.
  2. Add the oil and vinegar, and mix well. (It's fun and easy to put them in a covered dish and just shake the heck out of it)
  3. Let it rest in the fridge - at least for a few hours, but ideally overnight.
  4. Top with fresh herbs, and serve!
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