Although the air still hangs crisp with winter, seed sowing season is nearly upon us – that time of year when the window sills of the industrious are stocked with small, peat lined plastic containers. With careful gifts of water and radiant window light, small seeds will crack open and send vivid green shoots through the black, crumbling soil, into the glow. In a few months time, these brave seedlings will make their way outdoors, into the deep, hot sunshine, where they will mature into edible gardens. Food for our souls.
Today, we’re imagining ourselves in this garden, though winter is still upon us. And we’re doing it by nibbling upon a Serbian Salad.
| Servings |
| 4 people |
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Although the air still hangs crisp with winter, seed sowing season is nearly upon us – that time of year when the window sills of the industrious are stocked with small, peat lined plastic containers. With careful gifts of water and radiant window light, small seeds will crack open and send vivid green shoots through the black, crumbling soil, into the glow. In a few months time, these brave seedlings will make their way outdoors, into the deep, hot sunshine, where they will mature into edible gardens. Food for our souls.
Today, we’re imagining ourselves in this garden, though winter is still upon us. And we’re doing it by nibbling upon a Serbian Salad.
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Ingredients
For the salad:
- 3 tomatoes (preferably vine-ripened)
- 1 cucumber
- 1 green bell pepper
- red onions , to taste
- feta cheese , crumbled or grated
For the dressing:
- red wine vinegar
- olive oil
- 1/4 tsp dried oregano
- salt
- pepper
Servings: people
Units:
Instructions
- Toss all salad ingredients together. Drizzle with vinegar, oil, seasoning.