Friday, July 8, 2011
My grandma used to make this concoction out of tomatoes, cucumber, onions, vinegar, sugar, salt, and water. She kept it in a seafoam green Tupperware container in the fridge, and I always got in a ton of trouble since it became obvious that I was the one secretly picking out all of the tomatoes. Biee would ask where all of the tomatoes went, and I would shrug. (But I knew she knew.)
What I came up with for my own summer salad is less of a recipe and more of a concept. Take small tomatoes that have been left whole or sliced in half, sliced cucumbers, and sliced onions or shallots. Place them into a bowl. Cover halfway with white vinegar. Finish it off by covering the remainder of it with water and adding a tablespoon of salt and a tablespoon (or two) of sugar.
Think of summer salad like a quick pickle. Leave it overnight or store about a week. Strain the salad and serve it over arugula with a drizzle of olive oil. Summer perfection on a plate.