Am I the only person that packs tomatoes and peaches for vacation?! I sure hope not!
We recently spent a week out of town relaxing with family
which means cooking by memory for me. Chris usually grills and I make a few
sides that don’t require recipes. One of my go-to summer recipes is my
mother-in-law’s tomato salad, so I was sure to pack some produce along with our
trip necessities. Usually I put cucumbers in it but I didn’t pack any of those
this trip since they weren’t ready to harvest yet. Instead, I made the salad
with these three Eckert homegrown crops: tomatoes, onions and fresh chopped
garlic.
Ella helped sliced the tomatoes with a serrated knife
for me. The kids aren’t fans of this recipe but that is okay because that means
more for the adults. Usually raw white onions are too strong for me.
However, the spring onions are so mild they do not overpower the recipe. If you
don’t have homegrown onions, simply slice your onions and place them in a bowl
of ice water for 30 minutes. Then drain and pat dry. This little trick takes
the “bite” out of them and results in milder flavors in your recipe.
2 Tbs. white vinegar
2 tsp. granulated sugar
2 homegrown tomatoes,
cored and sliced
1 large homegrown cucumber, peeled and thinly sliced
1 medium sweet onion,
finely sliced (optional)
Kosher salt to taste
In a small bowl, make dressing by whisking
together first 3 ingredients; set aside. Place tomato slices on a platter or
large plate, salt to taste. Top tomatoes with cucumbers and onions if using. Dollop dressing on top and toss. Allow to rest and draw juices for 10 to 15 minutes. Serve immediately. Makes 3 to 4 servings.
Note: Do not substitute light mayonnaise.
Eat well this summer,
Angie
P.S. We have a great array of Eckert-grown produce in our store now: blackberries, peaches, tomatoes, cucumbers, pickling cucumbers, Lodi apples, spring onions, garlic and green peppers. Gotta love summer!! (For updates on our exact supply, please call our Belleville Country Store 618-233-0513 x 1150)
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