For the third straight summer, we take a weekly look at fresh Ontario fruits and veggies and local chefs will show you how to prepare them at home.
Tomato Salad
Serves 4
1/2 cup sun-dried tomatoes, rehydrated
2 cups sliced field tomatoes
2 cups halved red or yellow cherry tomatoes
2 cups quartered plum tomatoes
1 cup sliced sweet onion, such as Vidalia, Walla Walla, or Spanish
1/2 cup chopped fresh basil or 2 tsp dried basil
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1½ tsp minced fresh garlic
½ tsp granulated sugar
pinch freshly ground black pepper
1. Place the tomatoes, onion and fresh basil in a serving bowl or on a platter.
2. Whisk the vinegar, oil, garlic, sugar and pepper together. Pour over the salad. Serve immediately.
Recipes from 2012
June 29 – Spinach Salad
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August 03 – Warm Summer Radish Salad
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Recipes from 2011
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September 2 – CAULIFLOWER WITH CHEATER CHEESE SAUCE
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August 12 – QUINOA TABOULEH
August 5 – KING OYSTER & BEEF KABOBS
July 29 – LAKE TROUT WITH YELLOW PLUM, PISTACHIO AND DRIED APRICOT SALSA
July 22 – CHERRY AND BLUEBERRY CRISP WITH DRIED CRANBERRIES
July 15 – SWEET AND SPICY CUCUMBER SALAD
July 8 – QUICK AND EASY GREEK SALAD
July 1 – WARM MUSHROOM AND SPINACH SALAD AND BERRIES
June 24 – RHUBARB HONEY CRISP
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