Our friend and resident cook Rebecca Lang is back with a quick and easy way to use up those summer tomatoes. Is there anything better than eating them in-season??? – Ty
Tomatoes have been a part of my life from the moment my dad made me taste my first tomato sandwich. I was being a very stubborn child who didn’t want to try one of the foods that would become a lifelong love. In the heat of summer, tomatoes are bursting with flavor and sun-ripened taste. There’s not much better than picking a tomato ripe off the vine while it’s still warm from the sun.
Heirloom tomatoes are grown from seeds that have been saved from year to year. Their flavor is worlds away from the sort typically found in the produce department. The colors and shapes can vary greatly from one variety to another. Choose several different kinds to create the prettiest summer salad. Taste and adjust the vinegar, salt, and pepper amounts to best highlight your unique tomatoes.
Ingredients: Serves 4
- 1 1/2 pounds assorted heirloom tomatoes
- 1/4 cup extra virgin olive oil
- 2 tablespoons thinly sliced fresh basil, plus a few leaves for garnish
- 1 1/2 tablespoons red wine vinegar
- 3/4 teaspoon Dijon mustard
- 1/4 teaspoons flaked sea salt
- 1/8 teaspoon freshly ground pepper
1. Cut tomatoes into 1⁄3-inch-thick slices. Arrange on a large serving plate.
2. Whisk together olive oil and next 5 ingredients in a 2-cup measuring cup.
3. Pour olive oil mixture over tomato slices. Garnish, if desired.
For more information about Rebecca Lang, visit www.rebeccalangcooks.com
Reprinted with permission from Around the Southern Table by Rebecca Lang, copyright © 2012. Published by Oxmoor House.
Photo credit: Jennifer Davick