This is why I love having a garden – I can simply head outside
and pick whatever is ripe and create a lovely salad. Such a great accompaniment to meals in the
summer.
I happened to be heading for a family dinner, so I quickly
sent my dad a text informing them I would bring a salad as I was experiencing
an explosion of tomatoes. He thanked me for
the salad, but then cursed me and my bountiful tomato plants (his aren't doing
nearly as well!).
Today’s mix from my garden was cherry punch tomatoes, yellow pear tomatoes, English cucumber, chives and basil (which I grew from seedlings!).
When making my garden salads, I really don’t measure anything – I go
based on sight and taste. To give a refreshing
kick, I used rice wine vinegar, accompanied by a very fruity extra virgin olive
oil. I've been quite partial to A l’OlivierHuile d’OliveVierge Extra for some time. Not cheap,
but I reserve it precisely for these types of fresh meals.
Nothing really beats a refreshing salad when the heat
strikes. And what better than tomatoes
and cucumbers that are warm from the sun.
So delish.
Enjoy!
Garden Salad
Serves 4 to 6
Preparation Time – 10 Minutes
Cooking Time – None
Ingredients
- Cherry punch tomatoes – halved
- Yellow pear tomatoes – halved
- English cucumber – peeled & sliced on a diagonal
- 4 Chives - snipped
- Large handful fresh basil - julienned
- ½ tsp. sugar
- Salt & pepper
Preparation
- In a medium bowl, toss all of the ingredients until well combined.
- Allow to sit at room temperature for at least 30 minutes before serving.
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