The heat of August usually leaves my garden by September with lots of tomatoes and no lettuce or leafy greens. But a good salad can be had with a few items in the refrigerator to go with the tomatoes. It’s a good idea to keep some fermented veggies around for just such an occasion. Also, the dressing is quick to make–follow the link for the recipe but I used balsamic vinegar instead of apple cider vinegar for this batch. If your fermented veggies have a good mix you may not need the crispness of the cucumber slices that I list as optional. I made a batch of sauerkraut back in June with Chinese cabbage, carrot, and daikon radish so that is the mix I had and the radish provides a crisp texture.
Serves two:
2 tomatoes, chopped
1/2 cup fermented veggies (any home-made or store bought mix)
2 Tbsp. roasted sunflower seeds (I used soaked and dried “crispy” sunflower seeds)
cucumber slices optional
Mix the tomatoes with the fermented vegetables and divide into two salad bowls. Top with sunflower seeds and 1-2 Tbsp. dressing per bowl. Garnish with cucumber slices if desired. Serve immediately.
