Covey Rise Tomato Salad ~ New Hampshah Style

Between the wonderfully simple yet fantastic Chopped Salad that my friend, Yenta Mary, featured recently here on her blog and the Covey Rise Salad that was featured here on Food Woolf, I knew that I had to find some tomatoes soon and make a version of these salads.

While I would have loved to have access to the creole and heirloom tomatoes that are grown at Covey Rise Lodge in Husser, Louisiana, they are obviously not available in New Hampshire.  

 

So I ventured off yesterday to Spring Ledge Farm where I felt that I would have a greater chance of finding the best tomatoes in the area.  Not only was I able to find some tomatoes and some beautiful fresh basil and garlic, I was able to find the coveted Garlic Scapes that Yenta Mary wrote about recently, as well.  You can read her very informative blog post here where she, also, features a fantastic recipe that is on the menu for tomorrow.

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Now those who have been hanging around here with me for any time at all know that I rarely, if ever, make a recipe in its original form.  There is almost always my spin on it.

This salad was no exception.   I took the Covey Rise Tomato Salad Recipe and not only added some chopped yellow and orange bell peppers like Mary did in her recipe; but I added some of the delicious garlic scapes and a yellow squash that I had in the fridge.

It was absolutely delicious and it perfectly balanced out the American Chop Suey (a New England staple!) that David made to go along with it.  Even the family member who is really on the fence about whether or not he likes tomatoes pronounced it delicious and had two helpings. 

So I'm happy to share with you...

Covey Rise Tomato Salad 

~ New Hampshah Style

Adapted from here and here

Chopped tomatoes (I used three tomatoes...one large and two medium sized ones.)

Chopped baby carrots (I used a handful of baby carrots and eyeballed it.)

Chopped cucumber, seeds scraped out (I used a large cucumber.)

 

Red, Yellow and/or Orange Bell Peppers 

(I used about 3 or 4 baby ones.  They are sweeter than the larger ones.)

Red onion, very thinly sliced into half moons  

(I eyeballed this one, as well.)

2 tablespoons of capers

6 fresh basil leaves, cut into chiffonade

(I know how to chiffonade; but, I'm not sure I described it correctly there.  "Cut into chiffonade" doesn't sound right to me.  oh well, you get it.  If someone knows how I should have conveyed that, I would be happy to know!)

1 lime, juiced

3 tablespoons Extra Virgin Olive Oil

 

Parmesan cheese, grated

Sea Salt and Cracked Black Pepper, to taste

Feta Cheese, crumbled

Toss the vegetables, capers and basil in a large salad bowl.  Sprinkle with salt and pepper. Drizzle the extra virgin olive oil over the veggies and toss gently. Squeeze the lime juice and grated Parmesan over the salad and gently toss again.  Taste for seasoning and add the feta cheese.

This post is being linked up here for Seasonal Sunday, 
here for a Make a Food-"e"-Friend Monday, 
here for Garden Variety Wednesday 
and here for Fresh Bites Friday.

 

Thanks so much for stopping by! I hope you and your family have a happy and safe 4th of July.  Happy Birthday, USA!