I do a little bit of edible gardening, and one item that always makes the cut each spring is tomatoes. Nothing compares to home-grown, sun-ripened tomatoes. Mother Nature’s taking her sweet time heating things up around here, and it’ll be a while before my plants start yielding anything. So for now I’ll have to stick with store-bought tomatoes. They still taste good in one of my favorite summery snacks, this quick salad of tomatoes, blue cheese and balsamic vinegar.
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