Tomatoes are the best thing about summer. They are finally ready locally and I can’t get enough of them. Heirloom tomatoes are quite popular now but be sure to taste them before serving guests. Their flavor varies greatly.
For the tomato salad, combine chopped tomatoes and fresh greens or spinach. Add a bit of finely chopped onion if you like. This salad doesn’t really need a dressing, just sprinkle on some organic sea salt and freshly ground pepper. I’ve included a classic vinaigrette though for those who do like a bit of dressing on their salads. Old cooks often added a sprinkle of sugar over their tomatoes because they knew sugar enhances the flavor of the tomatoes. This vinaigrette uses honey instead of sugar but the effect is the same.
1 clove garlic
¼ cup organic balsamic vinegar
2 teaspoons honey
Salt and pepper
6 tablespoons neutral oil such as canola or grapeseed
Combine all ingredients in a blender and turn on the machine. While it is running, add 1 tablespoon hot water and blend until smooth. Serve immediately or refrigerate.