I left yesterday for my family’s annual vacation on Cape Cod. Almost every summer that I can remember we’ve vacationed on the Cape, spending days on the beach and evenings enjoying each other’s company. Ice cream is always involved.
This year there are 9 of us – my dad, my brother and three sisters, significant others, and me. We have a lovely red house off of Main Street in Chatham within walking distance of the baseball field and our favorite candy store. We’ve already made a few delicious meals, so you can expect more vacation posts in the weeks ahead.
Before I leave for vacation (or any extended period of time, for that matter) I try to eat (or freeze) all of the food in my fridge. I desperately avoid wasting food, so when this salad came together perfectly with the leftovers in my fridge I couldn’t help but share.
I don’t have a perfect recipe for this one but you can probably get the idea from the picture. It’s a bed of mixed greens with half a tomato, a cucumber (fresh from my deck garden), shredded carrot, very thinly sliced jalapeno (also from the garden), chopped onion, fried tofu, and – my favorite salad accessory – farro. I dressed it with a drizzle of olive oil, the juice of half a lemon, and a pinch of sea salt and pepper.