The Harvest

It’s such a joy to return home after some time away to be greeted, not by a furry four-legged creature with a wagging tail, but these ruby gems of anti-oxidants and good health, all plucked and ready for the next meal.

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We prepared them in a salad with a handful of garden-grown arugula, tossed in an olive oil, white wine and lemon vinaigrette. These tomatoes were sweet beyond belief, providing the perfect counterfoil to the spicy bite of the arugula. Delicious.

0 Comments

  1. Lovely! I made a quick tomato salad for lunch today: Grape tomatoes, fresh mozzarella, sauteed zucchini (leftover from dinner), basil, olive oil and some salt and pepper. It was fantastic! Your arugula salad sounds wonderful.

    Hope you had a nice trip

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