On Saturday I'll leave for my eighth (!) beach week with Davy's family (it would be my ninth, but there was a one-year lapse to celebrate Cary and Brian's wedding in Chicago), which will also be the first Jones/McCulloch/Goldberg beach week. My parents are joining us from Monday-Saturday, and I'm excited for them to experience a tradition that's become a big part of my life. I have a feeling it's going to be a happy, indulgent vacation for everyone.
Just as a new component is being added to our annual beach trip, I experimented last night with a twist on the normal tomato and cucumber salads that I make nonstop in the summer. Instead of cucumber chunks, I combined a ripe peach with medium-sized red and yellow tomatoes, and added diced feta and ribbons of basil. For a dressing, I reduced the amounts of the ingredients in this recipe and added a teaspoon or so of minced shallot.
Even though peaches and tomatoes are both sweet, the bite of vinegar and lemon juice kept them under control, and allowed for the underlying flavors to come out. The salty feta and fragrant basil balanced everything together, and the salad still tasted fresh today when I ate it for my mid-morning snack.
As a side note, all of the tomatoes we've gotten from Amy and the few that started coming from our own garden have all been fantastic this year. Apparently I can't get enough - on Sunday I had the privilege of eating Proper Pie's tomato pie. My mouth is watering just looking at the picture of it.
I'm going to do my best to get a few Greece posts up here soon, and hopefully capture some of our beach week dinners, which are always delicious and eventful. Happy almost August!