The Salad Days of Summer – Everything’s Coming Up Tomatoes
|July 18, 2013||Posted by Melissa under Healthy Eating, Produce, Recipes|
I love juicy, ripe tomatoes. There is just something about them – from round field tomatoes and heirloom tomatoes to cherry and grape tomatoes – that makes my mouth water. They are versatile and can be used in various dishes, either as the star or as a star addition. I could eat a simple caprese salad (fresh tomato, mozzarella and basil with a little balsamic vinegar and olive oil) as a meal, and of course, there’s the classic tomato sandwich. As a salute to these delicious beauties in the Salad Days of Summer, we present these great recipes where tomatoes shine.
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 cups crusty bread, diced and toasted
• 1 pound Florida tomatoes, cut in 3/4-inch wedges
• 1/4 cup Kalamata olives, pitted
• 1/3 cup fresh Florida basil leaves, finely chopped
• kosher salt to taste
• freshly ground pepper to taste
1. In a bowl, whisk together vinegar, garlic and oil until emulsified.
2. Season to taste with salt and pepper. Add remaining ingredients and toss to combine well.
Chef’s Tip: Let salad stand at room temperature 15 minutes to allow the bread to soak up some of the dressing.
• 2 Florida tomatoes, quartered
• 6 shallots, peeled and cut into fourths
• 1 tablespoon olive oil
• 8 cups mixed Florida lettuce greens
• 2 Florida tangerines, cut into segments
• 4 ounces blue cheese, sliced
• 1 cup toasted pecans
• 1 cup tangerine vinaigrette
1. Preheat oven to 450 degrees. Coat peeled shallots with olive oil and place in a baking dish. Roast until shallots are soft and brown color has been achieved, about 15-20 minutes.
2. Remove from oven and cool. Toss remaining ingredients with dressing and roasted shallots. Serve immediately.
• 1/4 cup Florida tangerine juice
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• salt and black pepper to taste
1. Combine first 3 ingredients in a bowl and slowly whisk in oil. Season with salt and pepper.