Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
This fast and delightfully fresh salad is a staple in my kitchen throughout the year, but particularly during the summer months I know affectionately as "tomato-heaven." You can mix it up by using cherry or plum tomatoes, or whatever tomatoes rate handy. The dressing offers a nice balance of tart and sweet; it’s a good one to keep on hand. Feel free to omit the chili flakes if you’re not a fan, or even substitute with a little dill.
3 large tomatoes
1 large cucumber
2 bell peppers, red or yellow
1 red onion
1 cup crumbled feta cheese
½ cup red whine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
½ cup olive oil
1 teaspoon red chili flakes
Salt and pepper to taste
Dice all vegetables into similar size and mix together in a large bowl.
For the dressing, combine vinegar, mustard and honey. Slowly whisk in olive oil. Pour over vegetables and sprinkle with chili flakes.
Top with cheese, taste and season with salt and pepper if desired.