Tuesday, August 7, 2012

Summer Heirloom Tomato Salad!

Nice and simple!

As we approach the one month mark with no gas in my building I've been branching out on recipes that don't require a stovetop or oven.  I'm lucky that this happened in the summer because there delicious alternatives that require no cooking at all.  Topping the list is heirloom tomatoes.

Colorful deliciousness

My friends Bobby and Holly have a house in upstate NY.  They have a few acres of property - more than enough to have a garden.  This year they had a bumper crop of heirloom tomatoes and they were nice enough to give me a bagful of heirloom tomatoes, but Japanese eggplant and zucchini as well.  The New York Times published an article today about the crop of heirloom tomatoes this season.  The oppressive heat we've suffered through this summer and the relatively small amount of rain are the perfect conditions for growing tomatoes.

Heirloom tomato with fresh chopped garlic

 Today for lunch I chopped one of the tomatoes into eights.  I diced a fresh bulb of garlic from the Farmer's Market.  I drizzled extra virgin olive oil and balsamic vinegar on top and I was good to go!

You can also serve with arugula and basil

Even if the gas were working I'd still opt for a delicious tomato salad served at room temperature.  Though there should be an abundant supply, it's still a short season.  Head to your Farmer's Market and take advantage while you can! 


1 medium heirloom tomato cut into rings or into eighths
1/2 clove of garlic minced
1 tspn extra virgin olive oil
1 tspn balsamic or champagne vinegar (optional)


Place tomato on plate
Sprinkle minced garlic
drizzle with oil and vinegar
Season with sea salt and pepper


No comments:

Post a Comment