“No man can taste the fruits of autumn while he is delighting his scent with the flowers of spring.” - Samuel Johnson
As the days continue to shorten and the temperatures continue to fall, we know that Autumn is progressing inexorably towards Winter. It is lovely to feel the bracing coolness in the air and hear the patter of the rain, especially if one is in a warm bed – the rain may then lash the windowpanes and the cold wind may blow, it is but a lullaby that sends one to sleep.
Seasonal fruit and vegetables figure prominently on our table and as always we love our salads. We could not imagine a meal without some sort of salad playing either an accompanying part or having starring role in the proceedings. Today we had a lovely salad that was put together with whatever was in the fridge and whatever could be gathered from the garden. These impromptu seasonal salads are tasty and surprisingly fresh and healthful. The carrots and last of the season’s tomatoes were from the greengrocer’s. The tamarillos, spring onions and herbs were from our garden. We have a lovely little tamarillo tree (Cyphomandra betacea) that is very productive and every autumn we enjoy its fruits.
Carrot, Tamarillo and Tomato Salad
1 large tomato
2 spring onions, chopped
1 tbsp chopped parsley
1 tsp chopped dill
1 pinch of dried oregano
1 tbsp capers
2 tbsp balsamic vinegar
3 tbsp olive oil
Salt, pepper to taste
Grate finely the carrots and place in a salad bowl.
Add the finely chopped onions and herbs, and season with salt and pepper.
Mix well and then add the vinegar and oil, tossing well through the carrots.
Peel the tomato and dice finely into 0.5 cm cubes, arranging it on top of the carrots in the centre of the bowl.
Peel the tamarillos and dice finely into 0.5 cm cubes, arranging it around the tomato along the periphery of the bowl.
Garnish with the capers.
Toss at the table before serving.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.