We just returned from a week at the beach. It's always one of my favorite weeks of the year – spending time with family, relaxing and not having any sort of schedule to keep– heavenly. I will write more on our trip this week but today I am talking about a delicious something I whipped up upon our return to the real world.
We are lucky to have the NC State Farmers Market close by. My mom and I often make runs over mid-week and grab peaches and produce here and there– whatever is looking good. Saturday, we stopped in on our way back into town so we could restock our empty fridge. There were so many great looking vegetables that I came out with more than I know what to do with, I just couldn't resist! So be ready for some great new recipes this week– I intend to use them all!
I spied this summer tomato salad recipe by David Lebovitz (have you read his blog? If not your missing out on some serious cooking inspiration) and since I consider him the authority on anything food I decided that it was the perfect way to use my abundant hull of tomatoes.
The salad was light, crisp, flavorful and while the ingredients were incredibly simple the flavor was anything but. Wor and I both gobbled it up with our dinner and the leftovers made a fantastic topper to soft boiled eggs on toast the next morning.
And let me just say something about the green tomatoes– don't leave them out! They absolutely made the salad. They had a wonderful crunch and an unexpected tang. They absorbed the dressing better than the other tomatoes and I found myself poking around the bowl, picking all the green tomatoes out. Make a trip to your local market and make this salad.
Summer Tomato SaladYield: 4 servings
1 shallot, minced (and please, use a shallot)
2 teaspoons red wine vinegar, sherry vinegar will work too if you can find it
1 Tablespoon extra-virgin olive oil
1 teaspoon fresh ground pepper
1 teaspoon salt, kosher is best
1 lb fresh tomatoes, I recommend a blend of red and yellow cherry tomatoes and a nice big green tomato
In a medium bowl combine the shallot, vinegar, oil, salt and pepper. Cover and refrigerate until ready to use, preferably at least an hour). Slice the tomatoes in half, wedges or chunks– whatever you like best. Toss the tomatoes in the dressing and serve.
Source: Summer Tomato Salad by David Lebovitz