Well, hello there lovelies! It’s been a gorgeous week in Portland! It’s also August, which means tomato season in Oregon. Finally, finally, finally! As much as I love oven roasted tomatoes, I long for fresh, juicy, sun ripened tomatoes that melt in your mouth fresh from the garden. I love to bite into them like apples.
I was super happy and suprised to find four huge, gorgeous purple heirloom tomatoes in my Organics to You delivery box this week. They were gorgeous in that ugly way you would talk about a bull dog. Cute, but ugly, get it?
The second I saw them, I knew I had to revisit the panzanella salad (I did one back in April with oven roasted tomatoes). This is the perfect time of year to eat vegetables raw. They taste like they should, and they should really be the highlight of every dish.
Without hesitation, I chopped raw zucchini, squash, heirloom tomatoes, cherry tomatoes, cucumber, onion, basil, and bell pepper while I had some stale bread toasting. I also grabbed fresh mozarella, while snacking on it at the same time. One for the salad bowl, one for me! I opened a can of artichoke hearts, added a cup and half of chickpeas, and whisked up a mustardy balsamic dressing! Simple, fresh, easy! It tasted exactly like Summer. It was a wholesome, filling, and delicious meal. Perfect for a night when it’s too warm to cook. It’s a bit of an improv meal. I would have added juicy caper berries or olives, but P can’t stand either of them.
I’m not going to include a recipe, you know what do! Chop, toast, dress, place everything on top of your crispy bread, and enjoy!
Have a happy weekend! What are you doing this weekend? Let me know in the comments! I’m working – boo. I may cook up something extra special for you though. Stay tuned!
xoxo
Sarah
alittlepicnic 