Today's garden produce found its shape in a lovely gazpacho inspired salad. I was about to make gazpacho but decided that a blended soup is not always as visually appealing. Therefore, I kept the veggies in their chopped form and simply kept it as a salad. All of the veggies featured in my dish today were straight from my garden. I'm so thankful for freshness, nutrition, color, beauty, and tastiness found in my home-grown veggies.
- 2 large heirloom tomatoes
- 1 large red sweet bell pepper
- 1 large cucumber, peeled
- 1 extra small yellow onion
- handful of purple basil
- sprinkle of sea salt and black pepper
- generous spoonful of sheep's milk feta cheese
- several nice splashes of balsamic vinegar
- several nice splashes of olive oil
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| Isn't it beautiful? |
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| I also added some garbanzo beans for a little added protein. |
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