Well folks, we are in the thick of summer, and do you know what I don't want to write about? The pandemic. However, as with many things these days, the pandemic indirectly led me to the topic of this newsletter. As travel has been so restricted, I have launched myself into the possible pipe dream of owning a cottage. I and many others, it seems, as activity in cottage country is up 25%. Thinking of cottage life led me to thinking of dining al fresco, something many of us are likely doing a lot more of this summer, and that led me to thinking about my favourite summer salad. I credit myself with inventing this salad—but it probably does exist out there somewhere in the ether! So—it isn't real estate related, and it isn't pandemic related, but I thought I would share the recipe with you because all the fresh Ontario produce available in August is what makes this salad spectacular.

First you must make a Chimichurri sauce. You can use any recipe you like for this, but I often use the one below.

Chimichurri Sauce

1/2 cup olive oil
2 Tbs red wine vinegar
1/2 cup chopped parsley
3-4 cloves of garlic
2 small red chilies (feel free to adjust to your own heat preference)
3/4 tsp dried oregano
1 teaspoon of coarse salt
a little pepper
I throw all this in the blender until the garlic is combined and then you are done! Simple.

Now, for the Ontario produce, you can make any amount of this. I will suggest amounts, but they are just a guideline.


15 fresh baby potatoes, boiled
2 cobs of corn, cooked and then cut from the cob
1 glorious field tomato chopped
Feta cheese, crumbled.
Mix it together and put on whatever amount of the chimichurri suits you.
If there are pod peas around I sometimes add them too.

That's it, I hope you enjoy it with a socially appropriate number of people in your backyard this month while sitting out under the night sky.

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