Karen's garden

Your Mom loves her garden, even more than her new kitchen floor. She plants flowers most of all but also herbs for me and some vegetables, including cherry or grape tomatoes and cucumbers. Whenever we have enough ripe tomatoes and a cucumber, I throw this salad together. Cooking doesn't have to be complicated, especially when you have the freshest possible ingredients on hand.

This may be an odd connection to make, but Cassie recently relayed to me a story her conductor with the Waynesboro Symphony told them about meeting the acclaimed violinist Joshua Bell several times. That reminded me of Gene Weingarten's famous article in the Washington Post Magazine about Bell playing for 45 minutes at a Metro station in D.C. and hardly anyone stopping to listen. It is a long read, but totally worth it. Seven years on, I am still overwhelmed every time I reread the piece by the purity of its message: Take a moment to notice the beauty all around you. It may not be so obvious as Joshua Bell playing the Chaconne from Bach's Partita No. 2 on his Stradivarius. But it is there, even in preparing and sharing with your family a simple salad made with homegrown ingredients.

Small Tomato and Cucumber Salad

12 ounces (1 pint) cherry or grape tomatoes
1 medium cucumber
5 or 6 basil leaves
a small handful of fresh oregano or Italian flat-leaf parsley (don't use dried)
a good pinch of kosher or flaky sea salt (like Maldon)
freshly ground black pepper
1 tablespoon good extra-virgin olive oil
1 teaspoon sherry vinegar

    1. Slice the tomatoes in half (unless they’re very small). A small serrated knife works well for this job. Put the tomatoes in a small bowl.
    2. Trim the ends of the cucumber, then peel it. Slice the cucumber in half lengthwise, then scoop out the seeds with a spoon. Cut both halves crosswise into half-moons a little more than ¼-inch thick. Add the cucumber to the bowl with the tomatoes.
    3. Chop the basil and oregano or parsley and add them to the bowl. Sprinkle everything with the salt and 2 or 3 grinds of pepper. Add the oil and vinegar and toss with a large spoon. Serve now or let everything marinate for a bit first.