Okinawa Tomato, Avocado, Gorgonzola Salad

Okinawa’s winter gets cold, or atleast feels cold, but summer returned on Saturday when I made this easy lunch. Summertime is my favorite time of year, or any day that’s warm with blue skies and sun-kissed skin. Must be the Santa Barbaran in me!

Cam was on 24-hour duty at work, so I headed to the beach with a book, journal, and thank you cards to write. I just wanted to soak it all up, and breath in every moment of this beautiful time on Okinawa that seems to be going too fast.

When I walked back, there were so many fishermen out, knee-deep in the turquoise water, bringing in nets full of shellfish and buckets of small fish. I bowed my head and yelled back “konnichiwa!” and walked the dirt path that cuts through rows of lettuce, cabbage, green beans, tomatoes, daikon, herbs and potatoes, where our farmer neighbors were all hard at work. One always has a cigar or pipe hanging from his mouth {even at 8am…he’s hilarious} as he tills his land or is picking vegetables.

The huge, friendly smile and waves are always from our favorite, who treats me like a granddaughter. I talked with his wife while she cut off heads of cabbage with a sickle, filling a large basket… and my arms, too!

Before leaving to bring Cam dinner, I took in a long look around me. The sun was starting to set over the iridescent blue water, rows of vegetables bathed in it’s golden light, and my cute neighbors in sunhats walking through them, still laughing from our conversation, carrying their huge plastic baskets full of produce to make dinner. I’m really, really thankful we get to live here.

They teach us over and over again about the importance of natural, whole, local food. Our bodies thrive on it. Meals don’t have to be complex when the ingredients are fresh. Actually, I think the simpler, the better so flavors aren’t masked, but fully & naturally enjoyed. Living amidst one of the freshest and healthiest diets in the entire world truly inspires and fuels what I cook each day! I am so grateful to be learning from them.

Tomatoes are seasonal here right now and growing like crazy in all our neighbors’ gardens.

You already know we’re serious tomato lovers! Cam eats them like an apple. So it’s no surprise I like to eat a whole bowl of them. Made with avocado, fresh basil, gorgonzola and red onions in olive oil and balsamic, it’s a flavorful go-to lunch for anyone looking for something easy and nutritional. This is an Italian dish, yes, but made with Okinawan produce. Both cultures share the same emphasis on fresh, local, healthy ingredients for meals.

Tomato, Avocado & Gorgonzola Salad
{per serving}

1 1/2 C diced fresh tomatoes or halved cherry tomatoes
1/4 red onion, diced
1/3 avocado, sliced
small handful of crumbled gorgonzola or your favorite cheese
1 piece of crusty bread, broken into pieces
fresh basil
sea salt & pepper for taste
EVOO
Balsamic vinegar

Add the tomatoes, red onion, avocado, basil, cheese and bread in a bowl. Be careful not to add too much bread since there’s already a good amount of natural sugar in tomatoes. Drizzle in as much EVOO and balsamic as you like and toss together with a bit of salt and pepper for taste.