Spring has been a bit of a slowpoke this year to arrive up North. I haven’t noticed much of a difference here in Florida, but I’ve seen pictures that some of you Northerners have posted on Facebook and Instagram of snow when it’s supposed to be green and sunny already.
I was talking to my Mom the other day and she mentioned that she will be starting to plant the garden soon. Talks about the garden gives me a longing deep inside and sparks up visions of my future dream home, including a large garden in the backyard. I always enjoyed having a garden as I was growing up. It was so rewarding to sit down to dinner with plate of new potatoes and a bright and crunchy salad. I didn’t even mind the weeding. Our trick was to garden in the mornings or evenings, when it wasn’t too hot. I have so many great memories of talking to my Mom or my siblings as we kneeled next to the beets, tomatoes, peppers, dill, weeding, pruning or watering the plants.
We ate variations of this salad all summer long, pretty much every day. For me, it symbolized the arrival of spring and was always such a happy occasion. If you ever had a garden of your own, you know what I mean when I say that home-grown, organic vegetables can’t even mildly compare to store bought. Enjoy this salad while I reminisce and get a little bit homesick for my childhood home.
1 pint grape tomatoes, approximately 2 cups
3 small cucumbers, sliced
4-6 radishes, sliced
2 cups shredded lettuce, such as green leaf lettuce
1/2 cup sour cream or Greek yogurt
1/2 teaspoon salt, black pepper
green onion, dill, minced
Cut the tomatoes in half.
My mom always had this baby lettuce that was absolutely amazing. I can never find it in the grocery stores, but that’s probably because she ate it while it still wasn’t fully grown. I really wish I could find some here. I use green leaf lettuce and it works well too.
- 1 pint grape tomatoes, approximately 2 cups
- 3 small cucumbers, sliced
- 4-6 radishes, sliced
- 2 cups shredded lettuce, such as green leaf lettuce
- ½ cup sour cream or Greek yogurt
- ½ teaspoon salt, black pepper
- green onion, dill
- Cut the tomatoes in half. You can use regular tomatoes, if you’d like, just seed the tomato and chop it into ½ inch cubes.
- Slice the cucumbers.
- Thinly slice the radishes.
- Cut the lettuce finely. Add the fresh minced herbs.
- Add the sour cream or Greek yogurt and toss gently. At first it will seem as though the sour cream won’t get incorporated into the salad, but have patience, it eventually will. Season with salt and pepper. Serve immediately.