Am I the only person that packs tomatoes and peaches for vacation?! I sure hope not!
We recently spent a week out of town relaxing with family which means cooking by memory for me. Chris usually grills and I make a few sides that don’t require recipes. One of my go-to summer recipes is my mother-in-law’s tomato salad, so I was sure to pack some produce along with our trip necessities. Usually I put cucumbers in it but I didn’t pack any of those this trip since they weren’t ready to harvest yet. Instead, I made the salad with these three
Eckert homegrown crops
: tomatoes, onions and fresh chopped garlic.
Ella helped sliced the tomatoes with a serrated knife for me. The kids aren’t fans of this recipe but that is okay because that means more for the adults. Usually raw white onions are too strong for me. However, the spring onions are so mild they do not overpower the recipe. If you don’t have homegrown onions, simply slice your onions and place them in a bowl of ice water for 30 minutes. Then drain and pat dry. This little trick takes the “bite” out of them and results in milder flavors in your recipe.
1/4 cup regular mayonnaise
2 Tbs. white vinegar
2 tsp. granulated sugar
2 homegrown tomatoes, cored and sliced
1 large homegrown cucumber, peeled and thinly sliced
1 medium sweet onion, finely sliced (optional)
Kosher salt to taste
In a small bowl, make dressing by whisking together first 3 ingredients; set aside. Place tomato slices on a platter or large plate, salt to taste. Top tomatoes with cucumbers and onions if using. Dollop dressing on top and toss. Allow to rest and draw juices for 10 to 15 minutes. Serve immediately. Makes 3 to 4 servings.
Note: Do not substitute light mayonnaise.
Eat well this summer,
P.S. We have a great array of Eckert-grown produce in our store now: blackberries, peaches, tomatoes, cucumbers, pickling cucumbers, Lodi apples, spring onions, garlic and green peppers. Gotta love summer!! (For updates on our exact supply, please call our Belleville Country Store 618-233-0513 x 1150)