Fresh tomatoes are in season now – the stores of full of great heirloom tomatoes in all their colors and friends at work are bringing in tomatoes from their garden and asking for help to consume them all.
The Sunday paper and food magazines are full of tomato salad recipes and we’ve found two that are really great: tomato-watermelon salad and marinated tomatoes with red onion and mint. Both of these supplement the fresh tomatoes with complementary tastes to please our palates. Combine either with something on the grill, and we have a great summer meal.
Last year, the New York Times published a recipe for tomato watermelon salad and we’ve been waiting for both heirloom tomatoes and watermelons to be in season together again. Now is the time! The salad combines 1-inch-or-so cubes of watermelon and heirloom tomatoes, then adds a dressing of olive oil and sherry vinegar whisked together, all topped with large crumbles of feta cheese. Wow, all these tastes combine and complement truly well.
Our second choice, marinated tomatoes with mint combines halved cherry tomatoes with red onion, olive oil, and red wine vinegar. After sitting a while, the cherry-tomato-dressing mixture is spooned on top of sliced heirloom tomatoes. Add salt, pepper, and mint leaves to finish up another great salad.
We’ve got our eye out for more recipes and will keep trying new ones as long at the tomato supply lasts. But, we know it will come to an end soon.