By Dianne Bunis
A trip to the local farmers market yields a bounty of veggies that deliver great taste to the palate! This week, I picked up heirloom tomatoes, cucumbers, radishes, onions, kale, beets and zucchini (for brownies!) It's important to support local farmers and vendors and I love knowing where my food comes from, even still covered in dirt!
Here's a tasty salad that takes no time to throw together, add or delete your favorite veggies. If you have herbs growing in your garden, mine are tucked among flowers, add those too. Serve on an heirloom plate
1-2 pounds of heirloom tomatoes, select different sizes and color --- yellow, green and red, sliced
1 cucumber, washed and sliced
1 sweet onion, sliced
2-3 radishes, sliced
1/2 cup fresh basil or mint
1/2 ripe avocado, sliced
Freshly ground pepper, sea salt
Vinaigrette (whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons organic cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice)
Starting with tomatoes, layer veggies on platter, adding onions, cucumbers and radishes. Top with avocado and fresh herbs. Drizzle vinaigrette, finish with fresh pepper and sea salt. Serve.