It is officially spring! Magnolias are flowering here in Toronto, the grass is lush and green, and my winter coat and I have taken a seasonal hiatus from each other. And with such a change, it is also time for a slow shift to occur from warming foods whose preparation involves crockpots and copious amounts of butter - to more fresh, raw dishes. Join me in welcoming once again a variety of colours, textures, and flavours into our collective kitchens! - Starting with this light and quick salad.
PS. Nectarines are da bomb!
TIME: 10 min
YIELD: serves 4-5
4 cups chopped farmers cucumbers (approx 2 med cucumbers)
3 cups chopped organic nectarines (approx 3 nectarines)
1/2 cup chopped organic fresh dill (approx handful)
1/2 cup crumbled goat feta
1/2-3/4 tsp ground ginger (to taste)
2 tsbp quality olive oil (I love this one)
1. Rinse and chop cucumbers, nectarines, and dill. Place into a large serving bowl, and mix.
2. Add ginger, and crumbled goat feta. Mix a bit but not so much as so soften the cheese.
3. Add olive oil, again mix a bit.
4. Serve in pretty bowls!