Covid Coffee Corner: Stop by to Chat

When really good local tomatoes are in season, my signature dish is tomato rice arugula feta salad, sometimes with cucumbers added, served at room temperature or cooler, lightly dressed with a mixture of olive oil and balsamic vinegar. When I can get them, I particularly like to use brown basmati rice, Brandywine or dry-farmed Early Girl tomato varieties, Bulgarian feta cheese, and arugula varieties that tend toward a spiky leaf shape and a strongly spicy taste. But the salad is also good with less distinguished individual ingredients. I came up with this salad idea, myself, and am quite proud of it. 😊