Though the first tomato appeared in early June, the miserable rains and cool weather that followed thwarted any chance of an early July first harvest. A few weeks off “schedule,” I’m picking the first tomato.
Of course, one tomato does not make a salad, much less a meal. Thankfully, on the same day the first cucumber is large enough to pick also.
With a few scallions and fresh dill, I have all the fixings for a favorite summertime salad, and enough to serve as a side for dinner.
In Israel, this salad of chopped tomatoes and cucumbers is usually served at breakfast with smoked, cured or pickled fish. It’s also a great condiment for falafel, or tossed with Israeli Cous Cous for a refreshing side salad. This recipe is also featured in Even’ Star Organic Farm’s Summer Cookbook.
2 of your favorite heirloom tomatoes
1 small cucumbers
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 ½ teaspoon fresh dill or lemon basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Coarsely chop tomatoes. Toss with salt and pepper. Let sit for 5 minutes
2. Meanwhile, coarsely chop cucumbers (unpeeled).
3. Drain excess liquid from tomatoes. Toss with remaining ingredients.
4. Adjust seasoning to taste with salt, pepper, lemon and/or olive oil.
Garden to Table: 10 minutes