Some people mark the start of summer at Memorial Day, others on June 21st. For me, summer officially begins with the first tomato from the garden.
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.
Israeli Salad
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 scallions
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