I know, I know, tomatoes are not in season. But, there are a few ways that one can grow tomatoes in the winter (in a greenhouse, for instance). I came across some beautiful, organic, yellow heirloom tomatoes at the farmer’s market this weekend and couldn’t resist.
This serves 5 but you might consider doubling it. Everyone at my dinner table last night raved about it and wanted more.
- 2 Cucumbers, peeled and chopped
- 4 Tomatoes, chopped
- 1/2 Cup Kalamata Olives, pitted and sliced
- 2 Tablespoons Rice Wine Vinegar
- 4 Tablespoons Olive Oil
- 1 Teaspoon Sugar
- 1 Tablespoon Fresh Basil, chopped
- Salt and Pepper
- Medium Bowl
- Small Bowl or Cup
- Chef’s Knife
- Clean Hands
- Cut and peel cucumbers, tomatoes and olives and toss in bowl. My wife likes her tomatoes peeled but I like the rustic feel of this salad so I don’t bother.
- Mix the vinegar, oil and sugar together in a separate bowl or cup. Taste for proper acidity. Vinegars tend to vary. You want it to be tart but not overwhelming.
- Salt and pepper the vegetables.
- Add the basil.
- Toss with the dressing. I always use my (clean) hands. It is gentle on the vegetables and you can feel when they are evenly coated with the dressing.