Insalata di Pomodori #SundayFunday

Today the Sunday Funday writers are sharing recipes made with fresh vegetables. Sneha of Sneha's Recipe is hosting.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired.

The Veg-Forward Line-Up

• Air Fryer Honey Roasted Parsnips from Palatable Pastime

• Dijon Chicken with Mushrooms from Food Lust People Love

• Insalata di Pomodori by Culinary Can (you're here)

• Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe

• Roasted Tricolor Carrots with Coconut Orange Glaze by Karen's Kitchen Stories

• Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm

• Tomato & Zucchini Galette from Amy’s Cooking Adventures

Insalata di Pomodori

This was inspired by the q.b. Cucina cookbook club that I just joined. We are currently cooking through Via Carota by Jody Williams and Rita Sodi with Anna Kovel (Amazon affiliate link). It's organized by season which I adore. Our assignment this week was anything from the Summer section.

'tis the season for summery, voluptuous, gorgeous tomatoes. I was inspired by my visit to the farmers' market this week.

In addition to this tomato salad, I also made the Insalata di Cocomero (watermelon salad) and Spaghetti all'Aragosta (lobster spaghetti). Stay tuned for those recipes because you are definitely going to want to make them

Ingredients

• spring onion bulbs, thinly sliced

• 2 to 4 large ripe heirloom tomatoes, thickly sliced

• a handful of ripe mini heirloom tomatoes, halved

• 1 Persian cucumber, cubed

• fresh basil leaves

• olive oil

• salt

• pepper

Procedure

Place the onion slices in a bowl of cold water for at least 10 minutes. Drain and pat dry.

Arrange the thick tomato slices on a serving platter. Top with halved mini heirloom tomatoes and cucumber cubes. Scatter onion slices and chopped basil leaves. Season with salt and pepper. Drizzle with olive oil.

The group will be back next week when I host an event with recipes made with honey. I can't wait to see what the group creates.