Height-of-Summer Tomato Salad
Serves 6
We’ve taken the classic tomato-basil combination and turned it into an easy-to-eat salad (no knives necessary) that showcases the incredible flavor of sun-ripened summer tomatoes. Make the dressing ahead, and let sit overnight in the fridge to maximize flavor.
Dressing
2⁄3 cup fresh basil leaves, plus more for garnish
3 cloves garlic, minced (1 Tbs.)
2 1⁄2 Tbs. olive oil
Salad
12 oz. heirloom or other peak-season tomatoes, cut into different shapes
1 medium cucumber, peeled, halved, and sliced
1⁄4 small red onion, thinly sliced
1 1⁄2 oz. ricotta salata, crumbled
1. To make Dressing: Purée basil and garlic with 1/2 tsp. olive oil in food processor. Stir in remaining olive oil.
2. To make Salad: Toss together tomatoes, cucumber, red onion, and ricotta salata in large bowl. Pour Dressing over mixture, and stir to combine. Season with salt and pepper, if desired. Garnish with basil leaves.
from Vegetarian Times magazine, July/August 2010 p.59
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Or if you are a little more adventurous, here's a Gazpacho Salad. I love Gazpacho soup passionately, I don't see why this wouldn't ring the same bell!
Gazpacho Salad
1 lb Grape Tomatoes, or cherry tomatoes, halved (about 4 cups)
1 Medium-sized English Cucumber, peeled, halved lengthwise, chopped (about 2 cups)
2 stalks Celery, halved lengthwise, thinly sliced (about 1-1⁄4 cups)
1 Small Green Bell Pepper, seeded, chopped (about 1-1⁄4 cups)
1 Small Red Onion, chopped (about 1⁄2 cup)
1 clove Garlic, minced
1 Tbsp Olive Oil
1 Tbsp Worcestershire Sauce
1 Tbsp Red Wine Vinegar
2 tsp Fresh Lemon Juice
1 tsp Salt
1/2 tsp Ground Black Pepper
1/8 tsp Hot Pepper Sauce, or to taste
Directions:
Mix all ingredients in a large serving bowl. Toss well and serve. Yields about six 1-1/3 cups servings.
Helpful Tips:
If you make this recipe in advance, wait to add the Worcestershire sauce, vinegar, lemon juice and salt until just before serving so that the vegetables won't weep too much. When you serve the salad, lay a few lettuce leaves or shredded some lettuce and put it on the plate before putting the salad on the plate. It's attractive and will soak up the liquid from the salad. Use whatever lettuce you like, but a dark leafy lettuce will give you added nutrition without adding calorie or points. For low sodium diets: omit the salt or reduce it to 1/4 tsp. Bottled lemon juice can be substituted for the fresh lemon juice. Lime juice can be substituted for the lemon juice. Red bell pepper can be substituted for the green bell pepper.
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If you are interested in food dehydrating...check out this website! I might give it a shot just for fun! :-D
http://www.prepperideas.com/drying-foods/
and I saw this & immediately thought, I need to make some of these! I guess I am not the only spastic person that can't seem to hang onto a wet piece of soap while showering. Ha ha ha! How do people come up with these things? Swammee says, "I see a spell at your sewing table in your near future!" LOL
For a gal who was just talking about her love of all things "sardines" in the last few days on a different blog...this just had to make it into the cutsie pile for today. Isn't this just a riot? I called it Sexy Sardines!
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Here's a handy little tip for the gals that enjoy canning in the crowd...I marked it down so I don't forget the formula. Amazing what I see online in a day isn't it?
I was thinking about our vacation in 2014 yesterday, because we'll be using Air Miles to fly somewhere. I wonder if we should go to the Maritimes again? or would it be nicer to take Larry somewhere in Europe for his first time? We could always do my trip to Savannah, Hilton Head and Charleston...decisions, decisions. I saw this picture and it reminded me of all the lunches I had while I was in Europe at 21. I haven't been back so I am sure it'll be like seeing it with fresh eyes for me as well. I'd stop at a deli and buy a loaf of bread, a hunk of cheese, some cold meats, something to drink and find the prettiest place I could to enjoy my meal. I was walking my feet into the ground all day every day, exploring museums, galleries, gardens, churches and the like so my lunch was a substantial meal as it had to keep me going until had a late supper in the evening. Isn't it funny what a loaf of bread can evoke in terms of memories?
And after that fond little day dream about strolling throught the streets of Europe, I came crashing back to North America and cauliflower - I can eat it raw by the carload but cooked...blah! They have a nasty consistency when they are cooked! I don't care how much cheese sauce you want to throw at it (memories of Mom's cauliflower) - just give it to me RAW!
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I just want to leave you with this:
I apologize for any spelling or typos you find in these blog pages. I haven't got spell check on this editor - totally a pain!
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