Super Simple Tomato Salad
from Midwest Living
Ingredients:
- Creamy Blue Cheese Dressing
- 1 3/4 pounds assorted heirloom tomatoes, sliced and/or red or yellow tomatoes, sliced or cut into thin wedges; roma tomatoes, cut into wedges; yellow pear tomatoes, halved; and/or cherry tomatoes, halved
- Sea salt or coarse salt
- Freshly ground black pepper
- 1 medium cucumber, halved lengthwise, seeded and coarsely chopped
- 1/2 of a small red onion, thinly sliced and separated into rings
- 1/4 cup loosely packed small basil leaves or shredded basil leaves
- Snipped fresh chives (optional)
Directions:
- Prepare blue cheese dressing. Cover; store in refrigerator while preparing salad.
- Arrange tomatoes on six individual salad plates. Sprinkle with salt and black pepper. Top with cucumber and onion. Drizzle with dressing. Top with basil leaves. Garnish with chives, if you like. Serve immediately. 6 side-dish salads
That’s one way to eat them. Now here are more tasty ways to use vine-ripened, freshly picked, local tomatoes from the BRFM.
Grilled Tomatoes with Basil Vinaigrette
Roasted Cherry Tomato Chutney on Squash
Heirloom Tomato and Onion Quiche
Cook’s Note: The Summer Eating Issue of Bon Appetit (just out) says —
- Hit the farmstand (or farmers market) and ask the growers what’s best that week.
- Love the imperfections — they’re part of the natural growing process and easy to trim away.
- Taste the rainbow — mix and match heirlooms of different colors and sizes.
- Follow your nose — ripe tomatoes will be fragrant, so smell them, and heavy for their size with green stems.
