Tomato Dill Salad




Purple lisianthus from the Canoe Creek Produce at the Farmer’s Market.  I hear they’re difficult to grow because they are slow to germinate, but it is so worth the wait.  I’ve found myself sitting and just staring at them over the last week and a half that they’ve lived on the table.








In these August days we’re so free with how we use fresh produce here in the midwest, vegetables are mounded into salads because they need to be eaten before they rot and before the next wave comes in from the garden, CSA, or the market.  Such a difference from winter when veggies are precious commodity; they are skimped and spread thin.  I appreciate how behaviors change throughout the year where we’re either stretching one tomato into two or three salads or giving away buckets of the fruit to our neighbors so they will at least be used.


Seasons.  They’re good.





The dill has gone to seed in my garden and dried in the sun to perfection.  Dill seed is quite different from the leaves/weed, the bolder flavor makes it obvious that it shares the same family as caraway, cumin, anise and fennel.  Just as the fresh green dill weed, dill seed goes well with all things cucumber, cabbage, beet, dairy, or potato.




A quick and easy salad made with what’s around, that is the beauty of late summer—there is so much that is around!



Tomato Dill Salad

Prep Time: 15 minutes


Mix gently together in a bowl:

2 cups Peppers, diced

2 cups Tomatoes, diced

1/4 cup Chives or Green Onions, Minced

2 Tablespoons Fresh Parsley, chopped

1 teaspoon Dill Seed, lightly chopped or crushed

3/4 teaspoon Red Wine Vinegar

1/8-1/4 teaspoon Sea Salt

Freshly ground Black Pepper to taste

Taste and adjust.

Enjoy the summer.  



Just one more shot of purple…and an almost invisible Elisabeth Maurland vase from her early years.





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