Tomatoes are abundant right now and canning them whole or as a sauce is a fabulous idea, but don’t forget to enjoy them right now! This recipe is for a salad like no other you have had before. The cooking of the veggies might be deceiving but this is a fabulous salad. A change you might be looking for from a regular green salad. Enjoy!
Mediterranean Salad
Ingredients
1 and 1/4 cups vegetable or chicken broth (broth is best homemade but can be from the store)
1 onion medium sized, chopped fine
1 garlic clove, crushed
4-6 large tomatoes, peeled and chopped
Juice of 1 lime
1 tablespoon cider vinegar
1 teaspoon fennel seeds
1 teaspoon mustard seed
1 cup of mushrooms, halves or quarters
*large handful of green beans (fresh) cut in half
*1 zucchini sliced thin
5-6 Basil leaves torn small for on top when its served
Black pepper
Directions
Heat broth in a large saucepan, add onion and garlic and cook for 3-4 minutes
Add remaining ingredients except basil and black pepper
Bring to a boil, turn down heat and simmer for 20 minutes
Transfer mixture to a serving bowl, sprinkle with black pepper.
***CHILL for at least an hour in the refrigerator.
Serve with fresh basil on top for a new and interesting take on salad.
*Other veggies you might try in place of green beans and zucchini are eggplant, roasted red peppers or artichokes
