Summer’s at an end and Autumn has begun. The tomato plants were looking rather tired and spent from the masses of tomatoes they’ve produced all summer long. We have pulled them up, harvesting the ripe and unripe tomatoes along the way, to make room for winter greens. The dilemma of what to do with all those extra ripe tomatoes? Some are bagged and frozen for adding to winter stews and soups. Sometimes there’s not enough room to freeze them all and being Frugalists, I try not to look a gift horse in the mouth!
I have a go-to recipe for precisely this moment! It’s a substantial meal on its own or served with soft white crusty bread to mop up the juices at the end. Simple and delicious. Deliciously Simple!
Chop up a cup and a half tomatoes (I used yellow and red).
Add a cupful of cooked chickpeas (I soak and pressure cook a batch and freeze them in cupfuls till needed, defrost ahead of time).
Rip or slice a small handful of Basil leaves. Add chopped chives to taste.
Dice a small cucumber (another good way to use up these guys at the end of Summer too).
Add a generous amount of crumbled feta cheese (leave out if vegan).
Throw in salt and pepper according to your mood, drizzle a generous amount of olive oil over, a dash of Balsamic vinegar and 2 finely diced garlic cloves. (Leave out if you don’t like garlic).
Olives (we bottle our own for a years generous supply)
Calendula or other edible flower petals for decoration
Judging by my rather inaccurate recipe, you will note that I am an intuitive cook rather than a precise one! I encourage you to follow your intuition and have fun. If you don’t have one ingredient, use what you do have. Embellish it with your own personal stamp. It’s a delicious and highly nutritious protein salad!