Grill Time: Su­per Sides

Passage Maker - - @Rest - By Karen Even­den

Shape the burg­ers, skewer the shrimp, sea­son the steak, dry rub the pork chops, as­sem­ble the ke­babs, mar­i­nate the chicken, fil­let the fish, or grab the sausages—what­ever your choice, it’s time to fire up the grill.

Whether you’re at a dock or on the hook, sum­mer­time meals sim­ply taste bet­ter when they’re cooked out­doors. Grilling fits the cruis­ing life­style: it’s re­lax­ing, pleas­ant, and fun. That said, a per­fectly grilled steak or a tasty lamb ke­bab needs the per­fect ac­com­pa­ni­ment to com­plete the meal. And to keep with the re­laxed life­style, you want those sides to be quick, easy, and tasty.


Back in our sail­ing days we spent nearly seven years cruis­ing the Mediter­ranean where the summers are hot, of­ten top­ping 100 de­grees. In that type of heat, to­ma­toes, pep­pers, and cu­cum­bers are the stan­dard salad in­gre­di­ents since leafy let­tuce sim­ply can­not grow in that cli­mate. This recipe, named in honor of our time in Croa­tia, is a go-to for us, and sim­i­lar recipes are avail­able in nearly ev­ery Mediter­ranean coun­try. Toss in some Feta cheese and you have a Greek salad, throw in some basil to make it Ital­ian, or add some mint and it be­comes Moroc­can.

1 medium English cu­cum­ber, peeled (op­tional) and diced 3 vine-ripened to­ma­toes, cored and diced 1 small green pep­per, seeded and diced 1 medium red onion, peeled and chopped fine 5 ta­ble­spoons olive oil 2 ta­ble­spoons red wine vine­gar Salt and pep­per, to taste

In a medium bowl, com­bine the cu­cum­bers, to­ma­toes, green pep­per, and red onion. Driz­zle with olive oil and vine­gar, then sea­son with salt and pep­per, toss, and serve.

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