Thursday, August 5, 2010


the summer heat is not only good for pool playtime, but it's great for this salad! the hot sun allows these ingredients to fill the produce section of grocery stores and the rows in your garden. the variety of vegetables hit many tastes and textures, including crunchy, salty, spicy, creamy, and fresh. so keep the heat out of your kitchen and whip up this cool salad- no 'cooking' required!

1/2 cup diced heirloom tomatoes
1 small cucumber, diced (about 1 cup)
1/2 cup diced fresh mozzarella
1 small cubanelle pepper, diced (about 1/2 cup)
1 turnip, peeled and diced
1/4 cup kalamata olives, chopped
1 1/2 tbs diced sweet onion
1 garlic clove, minced
2 tbs red wine vinegar
1 tsp extra virgin olive oil
salt and pepper to taste

-mix all ingredients together

this salad was inspired by a counter covered with fresh vegetables from my local farmers' market and some tasty veggies from my good friend Christy Rosneck's garden

-try it on top of a salad, top a piece of toasted bread or crackers, or over orzo pasta, quinoa, farro, or any other small whole grain or pasta
-let it sit. it tastes great upon the first minutes of making, but it tastes better after all the flavors have had time to mix and marry
-add some chickpeas, black beans or cannellini beans for additional protein
-if you can't find a turnip, try a peppery radish
-if you don't have or like ALL of these veggies, feel free to leave one or two of them out of the salad! it won't destroy the recipe, i promise!

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