Tomatoes, bell peppers, onions, shallots, cucumber, olive oil, vinegar, salt. Chop the veggies up into a very fine dice, mix in a bowl, add a good splash of oil, a smaller splash of vinegar, and a dash of salt. Stir it up, chill it well, and serve cold, with big hunks of crusty baguette. It's the perfect summer lunch and god is it good. Don't ruin it by using your food processor. Enjoy the process of dicing, and you'll be rewarded by an explosion of taste and crunch.
Feel free to keep tomato seeds in there, but you might want to leave out the bell pepper seeds. Keep the cuke peel if it's organic, otherwise toss it.
I bought all the veggies this morning at the Moscow Farmer's Market, every Saturday from 8 to noon, downtown in Friendship Square. Most came from Affinity Farm, others from Elizabeth Taylor.
2 comments:
Carol
We have been having very hot weather in the Upstate of South Carolina and this recipe sounds like it would be great to make to cool off. One questions for you--do you use tomatoe juice or blend fresh tomatoes?
Thanks
Tracy :)
You can use tomato juice plus chopped tomatoes or just lots of tomatoes, whatever your preference! Enjoy.
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