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.
No comments:
Post a Comment