minted tomato artichoke (breakfast) salad

By 1. April 2013 From my kitchen

i couldn’t sleep tonight…. for two reasons: one, because i watched the movie ‘2012’ yesterday night, and boy is it depressing. this whole apocalypse thing is so stressful! duh. and two, because i started to make cinnamon rolls yesterday night (in between the apocalypse…) and then realized that i would need to bake them only in the morning because hello, even i can’t eat 1kg of cinnamon rolls. or i can – but i probably shouldn’t. so then i put the dough outside and therefore had to get up at 630 am to bring it back in and let it rise. result: i was dreaming all night long about a dough that will cause the world to end, with volcanos, earthquakes and tsunamis… the full monty. a cinnamon rolls, 2012 movie induced trauma, it seems…
oh, and by the way: the dough hasn’t risen properly since 06:30 in the morning. and i need to go easter egg hunting with my nephew in, oh, only a few minutes. not stressful at all.
this was actually a really simple recipe, i’m sorry i even put the recipe here. i do believe you are all fantastic cooks! so a plain tomato salad won’t use your attention. but let me just add that the mint, and the artichokes, they made it pretty good. and, oh, we ate it for breakfast, with a frittata. that was pretty good as morning salads go.
tomato artichoke salad with mint

5 ripe tomatoes (preferably heirloom), cut into eighth
1 can artichokes in oil, drained
1 bunch parsley, finely chopped
1 handful mint leaves, finely chopped
1 tbsp. lemon or lime oil
1/2 lemon, juice
1 tsp. fleur de sel
1 tsp. lemon pepper (mine is a blend with black pepper and dried lemon rind)
combine everything. the artichokes should render the salad rather oily already, i found that that’s enough of a ‘dressing’. so i just added a little lemon oil for fragrance. season with lemon juice, salt and lemon pepper. 


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