Note to Self:

Saturday, August 4, 2012

Bursting with Color and Flavor...


Beautiful aren't they...just picked this morning. Like much of the nation it has been hot in Western New York and the vegetable plants are loving it. Yesterday when I picked a perfectly ripe tomato for dinner it was not just warm from the sun but actually hot to the touch...it felt like it was cooked, and I suppose it sort of was. Anyhow, with it being so hot, and that I face a stove for most of the day as my job, the last thing I want to do is come home and heat up my teeny kitchen. Thus said, I have been eating variations of chopped vegetable salads for the past two weeks...and I've yet to tire of them. Delicious and full of nutrition. And to make a chopped vegetable salad is about as simple as it gets. With summer vegetables in season you can really use whatever you like or have at hand. And during the heat of the day this will definitely keep your kitchen cool.

 
Chopped Vegetable Salad

Choose and wash whichever vegetables you like. My favorites are tomatoes, peppers (sweet and hot), and cucumbers, but anything will really work. Sometimes I add diced or crumbled cheese as well, such as feta, mozzarella, or Parmesan. Dice the vegetables and combine them in a bowl. If it looks like you've made to much do not worry because leftovers—after the flavors have thoroughly married—taste equally good. Add whatever other seasonings you like. I usually add sliced onion and minced garlic, plus a good handful of basil, mint, or parsley, or all three. And using a ratio of 3-parts oil to 1-part vinegar or lemon (or a combination of both), dress the salad lightly. A tablespoon of mustard tastes good, too. Mix the ingredients and allow to rest for 5 minutes. 


 

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