This week’s DoYouYoga installment is a summary of 4 fruits and vegetables that are currently at the peak of their season, i.e., get your hands on them NOW. One of which, tomatoes, I’ve been obsessing over ever since the heirloom cherry variety made their debut at the local farmers market and on the shelves at Whole Foods. I often get a bunch of these and sit back and pop them into my mouth like you would a grape. They’re so sweet and juicy, I’ll polish off the lot before I can even decide what to do with them. This time around, however, I managed to restrain myself and threw them into a fresh, light salad for lunch. You really don’t need a recipe for this, but I enjoyed the combination and thought you might, too.
Heirloom Cherry Tomato Salad
2 cups cherry tomatoes, halved (you can quarter the larger ones)
1 cup cucumber, roughly chopped
1/4 cup (a generous 1/4 cup) chick peas, rinsed and drained
2 tablespoons fresh chopped basil
2 tablespoons olive oil
1/2 teaspoon sea salt
1 tablespoon lemon juice
Place tomatoes, cucumbers, and chick peas into a medium serving bowl. Whisk together oil, lemon, salt, and basil in a small bowl and pour over top the tomato mixture. Toss to evenly coat and serve immediately or allow to sit and marinate about 2 hours for better flavor.