Sometimes, simplicity is the best recipe! Especially when you are working with beautiful, fresh, local ingredients. Check out this fabulous display of tomatoes I found at our local market yesterday:
I just couldn’t help myself – I bought just over three pounds of these beauties when my recipe only called for 1-3/4 pounds. It was just too difficult to choose between the beautiful yellow and red one, the green zebra-striped one, the orange one…so I took them all. And that turned out to be a really good thing!
The original plan was to make a lovely, refreshing, tasty gazpacho. I cut the tomatoes into chucks and put them into the blender with red and green pepper, garlic, salt and pepper, cumin, olive oil and a little sherry vinegar. The secret ingredient was a soft piece of white bread to give it body. It tasted fine, but not great. I thought chilling it for an hour or so might help, but it was still just blah. My take-away here is that sometimes it’s best to just let the ingredients shine on their own (with just a little bit of help from some seasonings).
So, I’ll go to work on that gazpacho recipe (Mary suggested V8 – of course! *head smack* I should’ve had a V8!). Anyway, she sent me her brother, Dave’s, lovely and simple recipe for Heirloom Tomato Salad. Now this is what you should do with gorgeous tomatoes!
|Heirloom Tomato Salad||
- 1/4 cup balsamic vinegar
- 1 tsp. whole black pepper corns
- 1 1/4 lbs. Assorted tomatoes
- 1 large bunch arugula, stems discarded
- 1/3 cup extra virgin olive oil
- 1 Tbsp. finely chopped marjoram leaves
- coarse sea salt
- 1 1/2 ounce chunk of parmesan
- In a small non-reactive sauce pan, boil vinegar over moderate heat until reduced by half. Set aside to cool.
- In a small dry skillet, roast the peppercorns over moderate heat about 2 minutes. Transfer to a mortar and crush coarsely.
- Cut tomatoes into slices, chunks and wedges, depending on the size, and arrange on six salad plates.
- Surround with arugula.
- Drizzle the oil over the salad and sprinkle the marjoram and crushed black pepper. Season with coarse salt.
- Using a vegetable peeler, shave the cheese over the top of the salads. Drizzle the balsamic around the edge of the plates and serve.