Refreshing Salads

Created and Written on Oct. 7th, 2009 by Mrs. Money

Tomatoes in temperate countries are sweeter than our Malaysian home grown tomatoes due to their summer time sunlight is more than 12 hours; I always joked that our Malaysians should light on a special kind of solar light right onto our tomatoes patches before dark… let the plants enjoyed 18 hours solar light, let’s see if we also can get as quick grow, as big and as sweet tomatoes!

Salad 1

Ingredients:
10 organic tomatoes
1 organic cucumber
10 olives (either black or green)
2 tablespoon of extra virgin olive oil
1 onion
A handful of coriander
(Can use dill or parsley as alternative)
1 lemon
1 teaspoon salt

Procedure:
Cut tomatoes into pieces
Cut cucumber into cubes (get rid of seeds)
Chop onion finely
Chop Coriander finely
Squeeze the lemon

Mixed everything together
Store in refrigerator for an hour before serving

Warning: This is a sour salad

Salad 2

Created and written on Nov. 2nd, 2009 by Mrs. Money

Surprising for me towards the eve of tomatoes harvesting, another new patch emerged few giant Roma tomatoes from two particular tomato plants, obviously one of the very different kind of Roma hybric species. I happily harvested the limited fresh giant tomatoes to create another kind of refreshing tomatoes salad dish for lunch during this hot afternoon.

At the end of the meal, I was thinking to lick the plate. I will make sure I will grow enough of this giant Roma to share with all my special friends and relatives in next round.

I realize that if ones are not interested in cooking they won't browse through recipe section. A good chef really never needs ones to tell them how much exactly the ingredients are in a dish, they can just do it with their basic instinct.

Ingredients:

Ripe Giant Roma Tomatoes

Cucumber

Pine nuts

Fresh dills and basils

Apple cider vinegar

Olive

Extravirgin olive oil

Salt

Procedure:

Slice cucumber and cut tomatoes into pieces

Mix together with vinegar, finely chopped herbs, olive oil and salt

Granish with pine nuts and olive