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.
8 large, ripe, fresh tomatoes, cut into wedges
3 large english cucumber, cut into half rounds
1 medium red onion, thinly sliced
1/4 cup olive oil
2 Tbs. white wine vinegar
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!!