Tuesday, August 20, 2013
Summer Salad Smackdown: Tsunami of Seasonal Goodness
August is many things in the Northwest: long, warm, sunny days; moderate temperatures (except for those few that creep above 90); and a veritable tidal wave of bounty from the garden and local farms. Cucumbers, berries, grapes, peaches, beans, basil, carrots—you name it, it's probably gushing from local farms.
You could throw in some big, crunchy croutons or lightly toasted rounds of rye to soak up the juices and you'd have dinner right there. Even better, add some feta or fresh mozzarella. I could go on an on…is it any wonder I love this time of year?
Tomato and Green Bean Salad
3 c. coarsely chopped tomatoes
3 c. green beans, snapped into 1" pieces
1/2 med. red onion, diced
1 c. basil leaves, thinly sliced
1/4 c. shiso leaves, thinly sliced (optional)
3 Tbsp. olive oil
Salt to taste
Put all ingredients into large salad bowl and toss gently to combine. So easy!