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Eating heirloom tomatoes is a summer must-do thing. It is a real treat.
These tomatoes are so delicious, so sweet, and worth every cent. Try it and you will never look at a tomato the same way again.
I am not going to give you an exact recipe but a list of ingredients. Use whatever you like.
My husband prepared the salad in the photo and made it all pretty for posing in a picture.
Love-ly Heirloom tomatoes salad
I saw heirloom tomatoes at the grocery store this week. They were $5.99/lb. (Yep. Ouch.). But today we went to a farm that is located 15 minutes drive from our house – how cool is that?! – for $3.99/lb.
Lesson learned: shopping at a farm stand cost less than shopping at the grocery store.
These tomatoes are so delicious, so sweet, and worth every cent. Try it and you will never look at a tomato the same way again.
I am not going to give you an exact recipe but a list of ingredients. Use whatever you like.
My husband prepared the salad in the photo and made it all pretty for posing in a picture.
Love-ly Heirloom tomatoes salad
Heirloom tomatoes – red, green, yellow, funny looking ones, fat ones, squishy ones, striped, etc
Salt*
Toasted pine nuts**
Crumbled goat cheese (and/or feta)
Herbs (basil, oregano, thyme, parsley, cilantro)
Black pepper
Splash of extra virgin olive oil
Squeeze of lemon juice
* my mom says that my grandma first salted the tomatoes and then let them sit for a while before she went on to take care of the other ingredients. That is the secret to very tasty tomatoes. (What an excellent cook she was, a magician, using only salt and maybe some oil, in her cooking. That was a time when herbs, spices, and fancy vinegars and oils weren’t used so frequently and freely like today)
** best way in to toast pine nuts is in a 350 F degrees oven. Second best it to toast them in a skillet over very low heat.
Isn’t it lovely?!
Nurit
Salt*
Toasted pine nuts**
Crumbled goat cheese (and/or feta)
Herbs (basil, oregano, thyme, parsley, cilantro)
Black pepper
Splash of extra virgin olive oil
Squeeze of lemon juice
* my mom says that my grandma first salted the tomatoes and then let them sit for a while before she went on to take care of the other ingredients. That is the secret to very tasty tomatoes. (What an excellent cook she was, a magician, using only salt and maybe some oil, in her cooking. That was a time when herbs, spices, and fancy vinegars and oils weren’t used so frequently and freely like today)
** best way in to toast pine nuts is in a 350 F degrees oven. Second best it to toast them in a skillet over very low heat.
Isn’t it lovely?!
Nurit
1 comment:
I'm totally going for the tomatoes tonight. Something in a salad. Thanks for the inspiration!
I feel like this is really the last burst of summer...
Kim
frm "The Yummy Mummy Cooks Gourmet"
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