Bright, “Sweet Home” Tomato Salad

I’ve been packing and on the road for the past week and arrived at my new apartment in Seattle this past Wednesday afternoon. On my drive up, I stopped at Sweet Home Ranch, a family friend’s farm in California’s San Joaquin Valley. This special spot is the orchard of my father’s college roommate, Paul Buxman, a farmer and painter whose life revolves around stone fruit and zealous community building. The farm was a childhood second home to me and each time I stop over for a night, it’s as if no time has passed. My stay was all too brief this time around, but we managed to squeeze in two glorious meals full of treats from the garden. My contribution to our dinner was this salad made with stunning tomatoes from their garden and cucumbers from the neighbors. When produce is this fresh, simplicity wins.

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Ingredients:

8 large, ripe, fresh tomatoes, cut into wedges

3 large english cucumber, cut into half rounds

1 medium red onion, thinly sliced

salt

pepper

1/4 cup olive oil

2 Tbs. white wine vinegar

oregano

thyme

 

Combine the veggies in a large bowl. In a smaller bowl, whisk together the oil, vinegar and herbs, salt and pepper to your liking. Toss gently with the veggies. And that’s it!!

 

Serves 4-6.

 

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Summer Quinoa Salad with Watermelon and Lime

Happy Solstice!

Today seems like the perfect time for a recipe that uses distinctly summery, fresh, seasonal ingredients. Watermelon, peppers, corn on the cob. All nutritious fruits and veggies that are coming into the peak of ripeness in the next month or two (depending on where you are in the country). This salad celebrates heat and lazy days with its light and refreshing ingredients and is so simple to create.

This recipe is my take on a salad I once had at Altadena restaurant, Alta Eats, last fall. I thought the idea of watermelon in quinoa was genius, so I had to try my own version!

 

Ingredients:

1 1/2 cups quinoa

3 cups filtered water

pinch salt

3 cups watermelon, cut in small cubes.

1 bell pepper (red, orange or yellow), cut into small pieces

2 ears fresh corn on the cob

1 cup heirloom cherry tomatoes, halved

1/4 cup fresh mint, chopped

juice of one large lime

2 Tbs. rice vinegar

1 Tbs. honey

1 tsp. soy sauce

1/4 cup olive oil

sea salt and pepper

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fresh summer flavor

Bring quinoa and water to a boil with a dash of salt in a medium pot over high heat. Turn heat down to low, cover and let simmer 15-20 minutes.

Meanwhile, shuck each corn cob, then stand them, one at a time, on a cutting board and slowly cut off the kernels. Preheat oven to 400. Spread corn and halved cherry tomatoes on a rimmed baking sheet sprayed with olive oil and roast for 15-20 minutes, or until kernels start to brown and the tomato skins looks wrinkly, stirring every five minutes.

Combine quinoa, corn, tomatoes, watermelon and pepper in a large bowl. Make dressing by whisking together mint, lime juice, rice vinegar, honey, soy sauce, and olive oil. Stir into salad. Salt and pepper to taste.

Chill. Serve topped with fresh mint leaves.

Serves 6-8.