SSFC Week 4: Mexican Chorizo, Tomato Salad

It’s hard to believe that summer only officially started a few days ago.  It has been so warm, and as the farmer’s at the market have been telling us, everything is about two weeks ahead. And this means that we are already eating cherry tomatoes daily.  Not that I’m complaining mind you.

So, for our SOLE food challenge this week, we thought we’d feature the tomatoes front and center. (Click on the badge if you’d like to see what the other members of the challenge are cooking).

First, you start with  bowl of beautiful multi-colored cherry tomatoes.  Sungolds, black cherries, and “stripies” — not sure if that’s the official name or not :)!

And then you add whatever sounds good to the bowl! We added cucumbers, fresh mozzerella from Blue Ridge Dairy, basil from our CSA, and dried orange mint from last year’s garden. Tossed it with  homemade balsamic vinagrette. Yum.

While the cutting and dicing was happening, we were pan frying some Mexican chorizo from Smith Meadows Farms.

And, we were adding toppings to our vissychoise (still had some left), sliced fennel, fresh feta, and cilantro.

The rice cooked away in the rice cooker.  And then it was time to eat.

No leftovers from this meal.

P.S. For those of you readers who are local, the Mexican chorizo was really good – even the Picky Eater ate hers all up!


4 Comments to “SSFC Week 4: Mexican Chorizo, Tomato Salad”

  1. drooling a bit (especially over the tomatoes…..soon!) Looks great. 🙂

  2. Gorgeous cherry tomatoes! I can’t wait for mine to start producing!

  3. those tomatoes are beautiful! So is the rest of the meal

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