With spring having officially sprung and summer not too far on the horizon, I am more than eager to take advantage of the bountiful produce cropping up at my local farmer’s market. One of the greatest culinary lessons that Christine has taught me, a lesson handed down to her by her Italian cooking instructors in Florence, is to respect and highlight ingredients at the peak of their freshness.
 

food-pics-107
 

To that end, what follows is a quick spring salsa-come-salad I put together with my local market’s finest. The fresh, bright taste of the yellow tomatoes needed practically no enhancement, and thus this is a very simple dish with vivid flavors. Feel free to adjust ingredients according to what’s seasonal.

 
Continue reading…