As we were going through our usual warm up at boot camp a few weeks ago, the conversation turned to (what else?) — food. Healthy food, naturally. I took the opportunity to throw myself aggressively into the warm up and keep my big mouth shut, as I don’t typically have anything constructive to contribute to these conversations. They tend to revolve around avoiding the very consumables that I happen to enjoy. I was concentrating on my form and was in my own little world of perfect side lunges when someone said, “Let’s ask the food blogger! Leah, do you happen to know a good recipe for homemade quinoa tortillas?” (A good recipe, like I have more than one up my sleeve). Well. I nearly laughed out loud and thought, I am being punked right here in the middle of Monday morning boot camp. I resisted a snappy reply, and instead, put on my saddest face and said only “sorry, I sure don’t.”
Despite my feelings about raw tomatoes, this salad is one of my all time favorites. I could eat it for dinner all on its own, but I love it alongside grilled chicken or fish. It’s the perfect summer side dish, and a great way to use both the sale Romas and the Sendik’s Artisan Ciabatta Bread.
You might recognize this recipe — if you’ve been reading this blog for more than two years, that is — and by now you know I wouldn’t hit you with a re-run if it wasn’t something I really, really liked. It was absolutely my intention to share a new recipe today. But I stumbled upon this one and I couldn’t resist making it again!
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