For the rest of the country the sad realization that summer is almost over can be depressing. Me? I couldn’t be more please, before it wrapped up I absolutely had to make this summer heirloom tomato salad
112 is the norm for us Phoenicians in the Sunny State of Arizona. Yes, this can make you go bonkers. So while everyone else is living it up, we are Netflixing it up all day. Until about 8 pm when temps can drop under 100, finally. But, I have been pleasantly surprised this month so far. If I have gotten my butt outta bed around 6 am, I get to enjoy a morning run and it is like only 80 degrees. So needless to say, I am a happy camper.
And on an even brighter note, life has been a little bit calm for the time being. Which is kind of nice for the temporary moment. I know shortly, I will be swimming in cake orders for weddings. And after that, moving 7 years of one apartment to a new home- no big deal. With all that being said, please allow a tall glass of silence and sanity before the madness- you know, other than the wine of course.
There is just something about tomatoes that scream summer, add the fancy word heirloom in front of tomato and you now are in the game for a summer dish of sophistication. Well, those are my thoughts, at least. I will confess to you right now, that I have stared at heirloom tomato salads for a good amount of time, just for the beauty of the dish. When you mix the different colors of this summer heirloom tomato salad, you too may think of yourself as a kitchen Picasso.
It was love at first bite.
I’m not one to lie about my cheesy-ness. But in all fairness, this dish is bright and flavorful. Add it to your BBQ to share with friends, or just along side some grilled chicken for an easy weeknight meal. The flavor of this summer heirloom tomato salad will be sure to hit all the profiles on your palate.
Summer Heirloom Tomato SaladPrint Recipe
- 1 Red Heirloom Tomato, cut into bite size wedges
- 1 Yellow Heirloom Tomato, cut into bite size wedges
- 1 Purple Heirloom Tomato, cut into bite size wedges,
- 1/2 Cucumber, cut into 1/2 moons
- 1/3 cup, Goat Cheese, crumbled
- 2 tbsp, Pine Nuts, Optional: toasted
- Parsley, to taste ( I left the leafs whole and removed stem)
- Optional: Cracked Pepper
- Lemon Herb Dressing:
- 1 Lemon, juice
- 1/2 tsp Olive Oil
- 1/2 tsp Thyme, chopped
- 1/2 tsp Tarragon, chopped
- 1 tsp Honey
- Salt, to taste
Mix Lemon and honey
Add Olive oil and whisk together with herbs
Add desired Salt
Arrange heirloom tomatoes on plate first
Fill in blank space with cucumber
Drizzle dressing over
Top with goat cheese, pine nuts, and parsley
Add cracked black pepper if desired