It’s turning warm out. Downright hot for some of you. And here in Sonoma, the greens are starting to ripen and gathering at Farmer’s Markets is a community staple. Salads are now the perfect meal. Here is one that my stepdad Wilson shared with us last month and we’ve enjoyed every week since. Clearly, I have to share this with you! Sure to be as much of a staple in your house as it is here in the Kitchen.
Takes mere minutes to make and is perfect for potlucks, outdoor Bar B Qs (even if they are a drive away), and dinners any night plus leftovers for lunch…
Wilson’s Salad:
Mix all ingredients in one bowl. Best to do this in advance (as in an hour or more) and let the flavors all melt together. The best part about this salad is that it’s all to taste and amenable to what you have in your fridge…
- Plum Cherry Tomatoes (I like red and orange) — cut in half
- Kalamata Olives (pitted) course chopped
- 1 Cucumber — peeled, quartered and course chopped
- 1 Bulb Fennel — sliced thin and then course chopped. I add in some of the fronds too (chopped) for sweetness
- 1 Bunch Scallions — thinly sliced
- 2 stalks (or more) celery — chopped
- 1/2 Fresh Lemon Juice
- your good quality Olive Oil (to taste)
- Kosher Salt and a few grinds of pepper
Store in the refrigerator until ready to serve.
If you have it, I like adding just before serving:
- Cubed fresh avocado
- 1 can Tonno (drained) for protein. Tonno is the fancy Italian tuna… Divine.
Drizzle Balsamic Vinegar around the edges of the salad. Serve cold and with a glass of Annadel Chardonnay or iced tea with lemon…!