Tomato Salad

In her book Animal, Vegetable, Miracle, Barbara Kingsolver calls her August chapter “Life in a Red State,” in honor of the tomato surplus that inevitably occurs. The first tomatoes of the season are fought over at the farmers market – we have waited for them all winter, and who wants to eat those pale pink things that have no taste? When mid-summer arrives and the tomatoes start to appear in mass quantities, I never tire of them. My favorite way to eat them is sliced with a little salt and pepper, when they’re still warm from the garden.

• 8-10 plum tomatoes, chopped into bite sized pieces
• 5-6 small/medium cucumbers, chopped into bite sized pieces
• 1/3 cup vinegar
• 1 tablespoon sugar
• salt and pepper to taste

Pour the vinegar and sugar into a small bowl. Microwave for about 20 seconds (depends on your microwave), to help dissolve the sugar. Stir the mixture, and add salt and pepper to taste. After the vegetables are chopped, place them in a medium sized bowl and pour the vinegar mixture over it. Let sit for 2-3 hours in the refrigerator before serving.

Makes about 4-5 servings (as a side dish)