I never allow my slow cooker to hibernate. During the summer months I prefer to use it more often as it doesn't let off much heat into its surroundings quite like the oven. In Windsor, we can climb up over 100 F with the humidity and trying to bake, roast, or broil anything is equivalent to torture. Even boiling water on the stove top is a sweaty chore. Slow cooking is where it's at!
This salad is perfect as the temperature rises. It's fresh, delicious, and so refreshing. I love working with medley tomatoes because they are not only gorgeous but each tomato brings a little something different to the salad. I love the juiciness of the yellow tomatoes, the crisp of the grape tomatoes, and overall colour contributions of all the tomatoes.
I whipped up a simple vinaigrette in the food processor that is so easy to prepare and extremely delicious. Toss in some feta for a little saltiness and contrast to the freshness of the salad as a whole and it's magic in your mouth! Head on over to the RECIPES tab for my last recipe for the week!
**Make sure to check out my article on working with fresh parsley as well!
Having a bag of tortilla chips nearby will definitely come in hand with this dish! I absolutely love roasted peppers and in this case I've stuffed them with a cheesy, chili style corn that is perfect for being scooped with tortilla chips.
Head on over to the RECIPES tab!
I expect to see y`all next week for dinner!
Hey y'all! I'm Jonathan, and I'm the creator of the Happy Veg blog! I've been cooking now for about 8 years, and I'm obsessed with creating vegetarian recipes that everyone can make and love. I'm also obsessed with animals & travel. Thanks for visiting the blog and have a great day xo