What’s your fave seasonal food?

Kimberly Williams, Admin Specialist, Johns Hopkins Medicine

Maryland heirloom tomato sandwich. You MUST have white bread (not toasted), mayo, salt, and tons of pepper. Or Maryland heirloom tomato salad (cut tomato in bite-size chunks, toss in extra virgin olive oil, red wine vinegar, kosher salt, black and red pepper, garlic, and fresh basil.

Dr. Margaret Chisolm, Johns Hopkins Medicine

Greek village salad: seeded, sliced cucumbers, cherry or sliced tomatoes, pitted Kalamata olives, topped with thinly sliced wedges of feta cheese and finished with sprinkle of dried oregano, drizzle of olive oil, and a splash of agredolce red wine vinegar. Salt to taste,

Dr. Eric Last, Northwell Health, NY

“Fruit soup” (really compote), which my mom used to make. Fresh fruit, lotsa cherries, ice cold. Delicious. (Haven’t thought of that in years!)

Dr. Jeff Millstein, Penn Medicine

Gretchen Miller, CLOSLER editor

Watermelon, hands down.