Over the past week, my social media stream has been bombarded with people declaring the end of the summer.
But while some people count Labor Day as the end of the season, the true date is actually September 22nd — aka the “autumnal equinox.” The fact that the weather is still in the 90’s here further supports my belief that we shouldn’t be rushing to dub it “sweater weather” just yet.
In an attempt to hold on to summer (in addition to crudely disregarding the no white after Labor Day rule), I created this lovely Tri-Color Tomato Salad featuring many of summer’s favorite veggies.
However, with the addition of vegetables that come into season at the end of summer and the beginning of fall like eggplant and zucchini, I like to think of this as a “transitional salad.”
It’s a salad to smoothly ease you from one season to another.
The lovely yellow, orange and red tomatoes I picked up at the Farmer’s Market last week are the real show stoppers of this dish, but the tender zucchini and eggplant, which you stir-fry, really add a complexity to the texture.
You can enjoy this at room temperature, or chilled. Mix it with grains like quinoa, bulgar, or rice, or just enjoy it alone. It’s a very versatile salad and perfect for all of your end-of-summer/pre-fall festivities.
- 1 Red Tomato
- 1 Yellow Tomato
- 1 Orange Tomato
- ½ C. Cucumber, diced
- 1 C. Eggplant, cubed
- 1 C. Squash, cubed
- ½ C. Sweet Yellow Corn Kernels
- 2 T. White Wine Vinegar
- 1½ T. Avocado Oil (or Extra Virgin Olive Oil)
- Salt and Pepper
- Add ½ T. oil to a skillet and saute eggplant, squash and corn until tender, about 3-4 minutes. You can use fresh corn or buy flash frozen organic corn. Once cooked, remove from heat and let cool.
- Combine tomatoes, cucumbers, 1 T. oil, and vinegar in a bowl. Once the sauteed vegetables have cooled to room temp, add them as well.
- Season with salt and pepper and enjoy!
I had hoped to enjoy this salad all week, but unfortunately, it only made it through two meals. It was so good that I kept just eating it straight from the serving bowl.
One evening I enjoyed it with Baked Cod, which I cooked similar to my Roasted Tomato & Basil Salmon, and a side of quinoa.
Another evening, I mixed it with the rest of my quinoa and topped it with some fresh shrimp.
As I said, there are so many uses for this delish dish.
And since it’s “What I Ate Wednesday,” here are a few other tasty meals I’ve been noshing on lately…
Mr. Chow perks up immediately whenever he smells turkey in the house.
Stir-Fried Tempeh and Veggies:
A Whole Grain Chicken & Veggie Make-Your-Own Pizza from Pizza Studio:
I went to this place the other day for lunch with my girlfriend and I have to say, it’s pretty awesome. They let you pick your crust, sauce, toppings, etc and they have tons of great veggies and gluten-free and vegan options.
Just in case you’re wondering — yes, I ate this whole thing myself. Sorry I’m not sorry.
Herb-Crusted Seabass from Cafe Pinot in DTLA:
Wow, this dish was fantastic. It was consumed at a friend’s wedding this weekend which was held at the restaurant and neighboring Los Angeles Central Library.
While we’re on the subject, I must point out how amazing this wedding venue is.
The ceremony took place in the street — yes, the actual street — in front of the steps leading up to the gorgeous 1920’s library. The reception followed in the beautiful courtyard between the library and restaurant.
Definitely one of the coolest weddings I’ve been to.