Tis the Season! (For a Jersey Tomato Recipe ;)

Happy Monday, friends. I know, it’s the first day of the work week for many of us—me too—and it’s just easier to grumble. Given the current horror and/or terror show going on in too many parts of the world, I choose to be grateful for my ‘ordinary world’. (That would be ‘writer talk’ for a character’s starting place in any story: his/her normal, every day status quo, before something big happens to rock the boat and change that world forever.)

Looking forward to watching the final match of the US Open Tennis Championships later today. Sorry to not be seeing Roger Federer or Novak Djokavic there, but the tennis guards appear to be changing, one emerging champion at a time. We shall see.

School is underway. Spent this past weekend scrambling to get some cleaning done, school supplies purchased for kids, etc. I’m also working hard at keeping bigger projects manageable by working on them a little at a time.

Somehow, those smaller efforts do add up. I tend to make lists that are far too long anyway. They often end up missing, but (usually) I find them buried in a paper pile. More often than not, a lot of the items can be crossed off b/c I’ve gotten them done, frequently in bits and pieces. (It all counts, right?)

Anyway, four paragraphs later, here’s a super-easy salad recipe for those of us who LOVE summer fare. Tis the season for tomatoes—Hubby always grows a slew of them—so here’s a way to use them up.

20140827_083711(0) Just a sampling of Hubby’s garden fare. There are many more tomatoes coming, and the brussels are about to sprout.

You’ll need: tomatoes, cucumbers, feta cheese, hummus, pesto, extra virgin olive oil (EVOO) and sea salt. (BTW, the latter two ingredients are optional, but they really bring the flavors together.

Cut tomatoes and cucumbers into chunks, any size you like, and put in serving bowl. (You can remove seeds. I am too lazy to do so.)

Sprinkle feta cheese on. I use about a tablespoon or two for two medium tomatoes and one medium-sized (?) cucumber.

Add a tablespoon or so of hummus and/or pesto.

Stir.

(Optional) Drizzle with EVOO.

(Optional) Salt to taste with freshly ground sea salt.

tomato and cucumber salad The feta, pesto and hummus kind of blend together into a creamy dressing. (The EVOO and sea salt just bring it all together and make it decadent.) This fast, fresh, vegetarian combo is pretty danged healthy. It functions easily as a side or a main meal. If you need protein, like I do, add grilled chicken or tuna. (It’s also a ‘go-to’ dish almost daily until the tomatoes slow down. Trust me, we can only give away so many ‘Jersey tomatoes.’ Lots of folks in our areas grow them. 

So what is your go-to, summer veggie dish? Do you have a veggie garden? Have you been blessed fare made with Jersey tomatoes?

Have a wonderful day and week everyone!

Joanna

 

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21 thoughts on “Tis the Season! (For a Jersey Tomato Recipe ;)

  1. The only way I get things done is in bits and pieces. I haven’t had patience lately to stick to one job long. 😀
    My summer go-to food is tomatoes, sun-kissed and warm. This sound delicious. The hummus is an interesting addition. Oh, I LOVE Feta. ❤ ❤ ❤ Thanks, Joanna. Nice to try something new or new combinations.

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    1. You’re very welcome, Tess. Let me know if you try the salad and if you like it, Tess. You could actually mix the hummus, pesto and oil ahead of time, too. Once those flavors come together…mmm, mmm! Oh, and I love feta too.

      My patience and/or attention span keep diminishing for pretty much everything. If I didn’t do things in dribs and drabs–or at least start out with that mindset–I might not do anything these days, lol.

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      1. I went out for celery and carrots today (to make soup) and picked up a basket of tomatoes to make the salad. I hadn’t the list of ingredients with me but will get them tomorrow for Thursday night’s dinner. Yum. Can’t wait.

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            1. I made this salad last Thursday for family dinner. My almost 11-year-old was over the moon. Asked if she could have some for her school lunch. I find it addictive. This gets an A++ in my book. Thanks for sharing.
              I had no idea how to measure hummus and pesto so I put in equal amounts. Am I on the right track? Also didn’t core tomatoes.

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            2. No right or wrong way to do this one, Tess. So cool that you have an 11-year-old who likes veggies that much. I was 28 before I are a pepper or tomato by choice! Buone appetite!

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            3. Makes for pretty easy meal-prep at the family level, I’m sure. My older guy has improved, but he’s still a fuss-pot overall. I once went to a ladies luncheon at church. There were thirteen kinds of soups and at least eight varieties of sandwiches. My guy was about four at the time. He ate goldfish. Sigh.

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            4. We are improved around here. Younger Son won’t be allowed to play football for his high school team if he doesn’t get his act together re: his weight. (Cardiologist has to give medical clearance.) Hubby has never been a leader in this dept. That always made it harder for me to push the better choices. Hubby is improved–a little–and Younger Son wants to play his game.

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            5. So…pizza is pretty rare now–unless I’m the one making it–and frozen or boxed foods are becoming fairly rare around here.

              It ain’t easy, Ms. Tess.

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