Our community garden plot is producing produce in rainbow colors.
Although insalada caprese is sometimes considered the quintessential summer salad, we would propose Shepherd’s salad (sometimes called Turkish salad) as a viable alternative. Our rainbow iteration includes purple and yellow pepper, yellow and black tomato, red onion, green and yellow cucumber, feta, mint, parsley and a lemon/olive oil dressing. Nothing else.
Despite the diversity of ingredients – heirloom and hybrid, determinate and indeterminate, native and non-native, homegrown and store bought (olive oil and lemon juice don’t grow on trees, you know) – they all just get along.
Can’t we do the same?