Heirloom Tomato Salad

I fell in love with Heirloom Tomatoes from my CSA in Del Mar, CA. Their ‘meaty’ flavor was incredible and at times, reminiscent of bacon (I’m not kidding). If a tomato could bring world peace it would definitely be the Heirloom. Their flavor is so incredible that nothing much needs to be done to bring out the flavor.

So, here is a delicate little salad that can be dressed up or down to accommodate few or many. The amounts of ingredients are vague but the flavor is incredible. Simple is truly better.

Looking for more salad ideas? You might enjoy:

Heirloom Tomato Salad

HEIRLOOM TOMATO SALAD (SERVES 2 OR AN ARMY DEPENDING ON HOW MUCH YOU MAKE OF COURSE!)

Heirloom tomatoes – a variety of colors is best, cut into bite size pieces
onion – white, red, or green would be fabulous, chop finely
extra-virgin olive oil – drizzle over all tomatoes
white balsamic – use about ½ as much as you did EVOO
fresh oregano, and basil – chop finely
salt & pepper to taste

Mix all ingredients and chill for at least 30 minutes before serving. If you wish serve over micro greens and sprinkle sparingly with blue cheese.

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Apr 22 2012
Herbed Meyer Lemon Salad Dressing

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Simple Tomato Salad

I’m back! It has been months since I had a new blog post and for that I do apologize. However, there are no excuses. I simply wanted to take a break and so I did. There! This summer was filled with a move to the west coast, and fantastic visits from family and friends! We are certainly adjusting back to being on the west coast with ease. We can be found kayaking, hiking, biking and enjoying the general beauty of the Central Coast of California. Since I’m back to the land of milk and honey…er…land where farmers markets happen so often there is a daily mention of them in the newspaper. Yes, seriously! You can imagine how happy I was to see that! With bellies full stuffed with local produce I bring you… SIMPLE TOMATO SALAD (SERVES 1) 1 large, ripe tomato (any old color, variety as long as it is ripe and ready to go) 4 basil leaves – finely chopped 1-2 cloves garlic – minced drizzle of extra-virgin olive oil salt & pepper to taste Mix all ingredients and enjoy with toast, over a bed of lettuce, add raw goat cheese, or devour as is. Click on Salad Recipes for some more scrumptious salad ideas.
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Mar 20 2010
Flax Berry Power Pancakes – Whole Wheat Pancakes

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Feb 16 2010
Winter Micro Green Salad with Spicy-Sweet Dressing

Oh the doldrums of winter have been broken by this bright and flavorful salad. The ingredients were sourced locally from a grocer that maintains hoop houses throughout the winter. This allows us to have beautiful micro greens on which to place our gorgeous Chioggia Beets, and dug out of the ground that day Carrots (I watched them do this – so I know it’s true!). According to my Baker Creek Heirloom Seed catalog the Chioggia beet is: A pre-1840 Italian heirloom beet, this variety arrived in the USA prior to 1865. They have light red skin and beautiful rings inside, like red and white candy stripes. The flesh is very tender, mild, and sweet. Named after a fishing town in Italy. I was lucky enough to spend a few days in San Diego where I was reminded how easy it use to be to find fantastic produce. I have to look a little further nowadays but it is truly worth the effort and cost. Our grocery budget is by far our biggest expense. That’s ok. I’d rather spend more on real food than less on the fake stuff. WINTER MICRO GREEN SALAD (serves 2 as a side) DRESSING 2 tablespoons shallots – thinly sliced1 tablespoon local honey¼ teaspoon chili garlic sauce – this is the spicy part and is optional½ teaspoon sesame seeds – toasted½ teaspoon apple cider vinegar1 teaspoon oil – olive, veggie, etc SALAD 2 small handfuls micro greens1 small beet – julienne1 large carrot – julienne DIRECTIONS In a small bowl combine all dressing ingredients, stir, set aside. On two small plates equally divide micro greens, beets, and carrots. Then dress the salads to your liking and enjoy!

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