Sunshine, warm temperatures, backyard barbecues, planting the garden, baseball games, daylight until after 9 pm; it’s SUMMER baby!!! One of my very favorite parts of summer is the beautiful fresh produce at the local farmers’ market. We went last weekend and found heirloom tomatoes; what? Although it was very early and I’m sure they’ve been grown inside it was still glorious to see them in all their various colors.
My favorite part of summer cuisine is how easy it is. When fresh fruits, veggies and herbs are the star of the show, you need little else to turn out dishes that are stunning, flavorful and full of color. This heirloom tomato salad is just that and comes together in no time at all with very few ingredients.
- 4 heirloom tomatoes (various colors) - cut into medium sized wedges
- 3 baby cucumbers (or 1 English cucumber) cut into rounds - approximately ½ inch thick
- ½ cup crumbled blue cheese
- ½ of a red onion - thinly sliced
- Kosher salt - to taste
- Black pepper - to taste
- drizzle of olive oil - approximately 2 Tablespoons
- drizzle of balsamic vinegar - approximately 2 Tablespoons
- Cut out the stems of the tomatoes and cut each tomato in half from the stem down (vertically). Cut the halves in half again and those halves in half again to form medium sized wedges. Place them on a plate or in a shallow bowl. Top the tomatoes with the cucumbers, red onion and crumbled blue cheese. Season the salad with Kosher salt and pepper to taste. Drizzle the salad with the olive oil followed by the balsamic vinegar.
- I think some fresh basil ribbons sprinkled over the top of this salad would put it over the edge. I did not have any fresh basil when made this salad, a little to early for basil from my garden.