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| Mixed baby greens from our garden—mostly
bibb and arugula— plus sliced onion, chunks of mozzarella cheese from Narragansett Creamery, and vine-ripened tomatoes* dressed with extra-virgin olive oil, balsamic vinegar,† salt, and sesame seeds. |
By Linda Felaco
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| Black cherry, purple cherokee, pink brandywine, and yellow cherry tomatoes plus mixed baby greens, onion, and bergenost cheese dressed with extra-virgin olive oil, balsamic vinegar, and sea salt. |
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| Purple cherokee, pink brandywine, and yellow
and black cherry tomatoes with red onions, dressed in extra-virgin olive oil, balsamic vinegar, sea salt, and oregano. |
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| Caprese salad |
Caprese salad
Sliced purple cherokee and supersteak tomatoes, salted, topped with mozzarella and chopped basil leaves, drizzled with extra-virgin olive oil and balsamic vinegar.
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*All tomatoes and greens shown are homegrown; onions are from Briarfield Farm.
†Full disclosure: The EVOO and balsamic are of course imported. Ya don't see a lot of olive groves in RI, sadly. And the best balsamic comes from Modena.
