Guest writer: Pamela Walker, writer and local farm and food activist (www.GrowingGoodThingsToEat.com)
As summer comes on, tomatoes are appearing at the Market. This past Saturday, I bought a couple of dozen of them from Malandro Farm. I also bought scallions and parsley. The previous Saturday, I bought garlic from Stan Crawford’s El Bosque Garlic Farm, cucumbers from Freshies, and feta from Camino de Paz. These ingredients inspired me to make one of my favorite salads, a sort of Mediterranean mix that I put together according to the whims of my appetite at the moment, not by following a recipe. I enjoy this salad for lunch or breakfast.
Ingredients:
Tomatoes
Cucumbers
Feta
Garlic
Scallions
Parsley
Olives
Olive oil
Vinegar
Pepper
Salt
Preparation:
Tomatoes – I slice or halve or quarter or cut even smaller according to the sizes of the tomatoes.
Cucumbers – I peel and cut into thin slices.
Feta – I cut into small chunks or crumble.
Garlic – I mince one or two cloves, depending on clove size.
Scallions – I thinly slice both green and white parts.
Parsley – I mince as much or as little as I want at the moment.
Olives – I like a mix and halve them or cut smaller if they’re fairly large.
Olive oil – I use a little of some organic oil.
Vinegar – I prefer the apple cider vinegar of Mary Campbell, of Rancho Arco Iris.