Somehow I’ve managed to hit 5,000 views on this thing. I’m not sure who reads this besides Jim and a few friends but I guess someone does. Maybe 5,000 doesn't sound like a lot, but it does to me. Apparently it has been viewed in 10 different countries with Google being the number 1 referring site, followed by Facebook. I’m not bragging, I’m just baffled. I can tell you my most popular recipes are the eggplant meatballs followed by the Vietnamese chicken and, bizarrely, rutabaga ribbons. Don’t get me wrong, I love rutabaga ribbons, which is why they are here, but it seems like an odd recipe for the top 3. My least popular posts: my very first one, which is for mashed sweet potatoes with smoked paprika (it’s delicious), my butterscotch cookie recipe, and my salad dressing recipe. I am forever making salad dressing.
So, like that rutabaga recipe I’m going to celebrate with something simple. Jim suggested we have a party with dishes from this blog, but I informed him if we did, we’d have to blog about it, and it’s way too hot outside for a party. The best part of summer is how simple it is to make a great dinner. The grill, the produce and all the herbs make summer the most delicious time of the year. Like most recipes, this salad came in to existence because it’s what we had in the house.
Tomato Salad with Dill, Capers and Lemon Vinaigrette - Serves 6-8
1 pint grape tomatoes, cut in half
2 tablespoons dill, chopped
1 tablespoon + 1 teaspoon capers, drained
sea salt, such as Maldon
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey
2 teaspoons dijon mustard
Place the tomatoes in a bowl, toss with the dressing. Add in the dill and capers, lightly toss, sprinkle with salt and serve.