Tomato Vinaigrette

Tomato Vinaigrette

My tomato plants are going crazy right now; thank you organic fertilizer! As an alternative to whole tomatoes on a salad I’ve decided to incorporate them into the vinaigrette. This way you can get the bright flavor of ripe tomatoes in every bite. The vinaigrette is great on lettuce, but would also be good on mozzarella with fresh basil for a variation on the classic Caprese salad.

1 1/2 C tomatoes*

3T olive oil

3T balsamic vinegar

1T basil

1 Lemon, juiced

1 tsp Brown sugar

Place in a blender or food processor and puree until smooth. Season with salt and pepper to taste.  If you dislike seeds you can strain this through a sieve for a smoother salad dressing.

*I put cherry tomatoes whole, in a Pyrex measuring cup and I roughly chopped the larger tomatoes to get the 1 1/2 cups of tomatoes.


Zucchini Pancakes with Feta and Walnuts

Zucchini are everywhere this time of year! These pancakes are fast and easy, a perfect recipe for a hot summer evening. This makes a great side dish or a light lunch. You could substitute Parmesan for the feta if you prefer.

1 1/2 C zucchini, grated (about 1 medium zucchini)

1 Egg

3T Feta

2 T green onion, chopped

3 T walnuts, toasted and chopped

2 T flour

1/4 tsp Salt

1/4 tsp Pepper

Stir all together in a medium sized bowl. Heat a large saute pan, add 1 T oil and drop about 1/4C of the batter into the pan and slightly spread out until it is about 3 inches in diameter. Cook until the pancake is golden brown on one side then flip. Continue to cook until the pancake is golden on both sides.

Zucchini pancakes with feta and walnuts