Camping at Fort Wilderness is the perfect place to make food fun. After a nice canoe ride on the Meadow canals, a cucumber tomato salad canoe is a refreshing and happy way to enjoy lunch or dinner.

This recipe is a very easy classic that is best with fresh summer tomatoes, but can be made anytime of the year with cherry or grape tomatoes. To make it Epcot style (Restaurant Marrakesh), you’ll simply add in the optional cumin listed in the recipe. A super quick version is to substitute the dressing altogether with bottled prepared Italian salad dressing. 

ingredients

2 large cucumbers
2-3 summer tomatoes (or 10 oz. package grape or cherry tomatoes
2 T chopped onions (I prefer Vidalia)
1 t cilantro, chopped
1 t parsley, chopped
2 T olive oil
2 T vinegar (I prefer apple cider for this recipe)
salt and pepper to taste
1 t cumin (for Marrakesh version – optional)

directions

Slice the cucumbers in half lengthwise. If necessary, cut a thin piece from the bottom so that the boats can sit flat. Use a spoon and knife to carefully remove pieces of the cucumber out. Chop the cucumber into small chunks.

If using regular fresh summer tomatoes, seed and chop into small pieces. If using grape or cherry tomatoes, cut them into thirds or fourths. Chop the onions, and combine with the cucumbers and tomatoes. Gently fold in the chopped cilantro and parsley.

For the dressing, combine the olive oil with the vinegar and salt and pepper. Cumin into the mixture if you want the Marrakesh version. You can also substitute about 1/4 cup of bottled dressing if desired.

Next, you will fill up the four cucumbers with the mixture. You can cut the cucumbers into halves when it is actually time to eat them, and this will serve at least eight hungry campers.