“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” - Lewis Grizzard
Our weather here in Melbourne has suddenly turned very hot with temperatures in the mid- to high 30s. Meals tend to be quickly prepared and salads are very much de rigueur! A friend of ours gave us some home-grown tomatoes and cucumbers so we took advantage of this delicious produce that were sun-ripened on the vine and made a Summer Salad.
3 ripe tomatoes
2 Lebanese cucumbers (small and seed free)
2 Spring onions, chopped
As much blue-vein cheese as you like, in chunks
A few sprigs of tender purslane (Portulaca oleracea, a common garden “weed”)
Oregano (dried is best)
Olive oil and vinegar
Wash the vegetables and chop them up. Add the washed purslane by picking off tops and tender leaves and discarding the lower stems.
Make the dressing by mixing 2 tbsp olive with 1 tbsp vinegar and adding salt and pepper to taste.
Add the cheese and toss the salad at the table, just before serving.
This post is part of Marie's Food Friday meme.
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