Resistance Kitchen: The last summer on earth salad


Fresh, seasonal cooking seems so much more urgent when you contemplate the possibility that two of the world's greatest jackasses are playing a game of nuclear chicken.

In an attempt to dissuade myself from drinking myself to sleep every night because nothing matters and we're all screwed, I've decided that beautiful produce matters to me right now. Not because I want to nourish my body as a vehicle in which to survive the fall of American democracy and possibly humanity as we know it, but because summer tomatoes are fucking delicious and you know what? If I'm going to be scared shitless most of the time, I want something worthwhile to mask the acrid sting of fear in the back of my throat.

There is nothing more delicious on earth than a vine-ripe tomato in the heart of summer. My dad grew them in our garden when I was a child, and they take me right back to the sticky heat of a Texas summer, the vague scent of chlorine on everything I owned and the goopy sweetness of the antibiotic I used to always take for swimmer's ear.

Summer tomatoes taste like that first jump off the diving board. I hope these don't taste like my last.


vine-ripe tomatoes, sliced and/or diced (I'm not jerking you around here; don't even read the rest of this recipe unless you're going to make it with vine-ripe tomatoes)

pickled green beans (homemade, not the shitty store kind), roughly chopped

fresh green beans, roughly chopped

red onion, thinly sliced

celery tops and leaves, roughly chopped

olive oil

sun-dried tomatoes

red wine vinegar

garlic cloves

Maldon sea salt

freshly ground pepper


In your food processor, make the dressing: blend a couple of small vine-ripe tomatoes, 1/4 cup olive oil, a tablespoon of salt, many grinds of black pepper, four smashed garlic cloves, 1/4 cup of chopped sun-dried tomatoes and 1/4 cup of red wine vinegar. Toss the dressing with however much you like of the remaining ingredients except for your fresh tomatoes. Add those in last, because they get a little squishy being mushed up with the tougher veg. Eat outside.

Resistance Kitchen is a blog about food, rage and politics at Andrea Grimes is a journalist for hire, Bloody Mary expert and Texpat living in the Bay Area.

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