A few years ago I lived with a woman named Maria Jose just outside of Madrid, in a little place called Alcala. I was doing a summer abroad program and my roommate, Jacky, became one of my best lady friends. While this blonde haired yogi lives in Brooklyn and I live out on west side, we find ways to make our relationship work. Which reminds me, check out the podcast Call Your Girlfriend– if you like talking about feminism with a little Beyonce on the side, you won’t regret it.
Back to the point, Jacky and I fell in LOVE with Spain (and each other). The people, the language, the food, the scenery. We even considered moving back after college. SO much so, that we made a second trip together post graduation. And by trip, we might have been in Europe for a couple months going to different countries, farms, visiting close friends, new friends, and really just enjoying life.
In just one week this babe is coming to visit me in Northern California. It puts a grin on my face just thinking about it! I thought I would share one of the most unique recipes I know in her honor, we learned this one from our Spanish house mom Maria Jose. Wherever you are Maria, we love you, because “tu es tu, y yo es yo.”
1 carton of cherry tomatoes
1 honeydew melon
4 tbspn olive oil
and salt to taste
This recipe is ridiculously simple- a perfect side to a late summer BBQ.
Cut off the rind and fibrous dark green outer layer, then cube the melon. Slice all your cherry tomatoes in half. Then add your olive oil, and salt to taste. Let the mixture sit for at least thirty minutes, and I promise you will be pleasantly surprised by how well these flavors compliment each other. This recipe is full, sweet, and incredibly refreshing!