You wouldn’t know it from the weather, but it’s summer in the Pacific Northwest. One of the great joys of summer is a perfectly ripe tomato – something that has been particularly challenging this summer. But if you can find them locally, tossing them with cucumbers in a light vinaigrette is close to mid-day perfection.
Tomato and Cucumber Salad
(just enough for 1)
5 small tomatoes, quartered (Butler Green Farm)
1/4 cup purslane leaves (Persephone Farm)
4 leaves basil, chopped (Terra Bella)
1/2 cucumber, quartered and chopped (Persephone Farm)
1/4 green pepper chopped (Laughing Crow Farm)
some cheese (a sheep’s milk feta is incredible, but this time I used a goat cheese from Port Madison Goat Farm and Dairy)
salt and pepper to taste
1 tbsp olive oil
1tsp white wine vinegar
Whisk vinegar into oil in a large bowl. Combine rest of ingredients and toss gently until coated.