Tomato Salad トマト玉ねぎサラダ

 

日本語のレシピは　ビーガン、ベジタリアン情報満載の　Hachidory から　ご覧下さい。

The summer is still lasting here in Japan.

However it has already reached the turning point and is getting ready to pass the baton to the next season.

I can feel that from the air, and also from the sounds of insects.

 

The growth of the tomatoes in my garden is also telling me that.

I wanted to introduce today’s recipe earlier when the tomato season is in its peak in the open fields.

I cannot remember since when, but the tomatoes which used to be the vegetable of the summer only became the one of all the year round. 

I read that 80% of the tomatoes sold in Japan are cultivated in the green houses, not in the open fields. 

That is why they are available all the year round. 

The real natural tomatoes, which grow in the fields can be harvested in the summer only (or early autumn).

When I looked at the tomatoes displayed in the supermarkets, none of them look like grown in the open fields to my eyes and sense.  They are pretty, but less energetic.  

The tomatoes in my garden are smaller and do not have nice figures like the one in the shop, but they definitely have more vitality, and are also tastier.

 

The recipe I am introducing today is very simple to make.

It is to enjoy the taste and juiciness of the tomatoes.

 

 

When I place the plate of this tomato salad, the cucumber dish, sweet corns and edamame/young green soybeans on the table, I feel as if I am on the cloud nine of the summer.

 

You might feel the same way !

Enjoy !

 

 

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タグ：きゅうり とうもろこし wholefood Vegan ビーガン macrobiotics 夏野菜 Japanesesummer TOMATOES トマトサラダ Hachidory グルテンフリー GlutenFree Plantbase summervegetables 枝豆 マクロビオティック 露地栽培