Dear readers,

Today I made lunch for someone very dear to me who has cancer. Her appetite comes and goes during these chemo-filled weeks, but today it was strong, and she savored the simple Greek salad I prepared while she sat at the kitchen table. Those moments are sweet ones.

The salad was so effortless and brought such pleasure to all of us around the table that it occurs to me to share the “recipe”:

First, I found a sturdy, large serving bowl. I filled it halfway with bright orange cherry tomatoes, halved, plus chunks of beautiful red and green heirlooms. Then I chopped two Jimmy Nardello peppers and an Oregon cucumber; in they went. I minced a bit of red onion and put that in. Next, I added some pitted Kalamata olives (although pits would have been fine), and a generous crumble of sheep’s milk feta. I sprinkled on a little oregano. Finally, I squeezed a half of a lemon and drizzled a hearty glug of olive oil over the whole thing.

It was straightforward and tasty food, but afterward, I realized that the most delicious part of the meal for me was being with S. while she ate.

And once again, I am grateful for the healing quality of food — both for the cook and the eater.

Kim Carlson
Editorial Director

P.S. Join me tomorrow at 10 a.m. PT, 1 p.m. ET, for a live chat with Ivy Manning. The author of The Farm to Table Cookbook and, soon, The Adaptable Feast, Ivy will talk about seasonal eating, and eating less meat.