Nothing says Summer like tomatoes fresh from the garden. The colors are beautiful and the taste is unbeatable. And, don't you love the color gradations here?
The other day, I asked 7year old Blake if he likes tomatoes and his answer was “on a cheeseburger!”. I agree, that’s a good way to use them.
We’ve been picking salad tomatoes for several weeks now, from the greenhouse and the garden boxes and enjoying them almost every day.
Here are two of our favorite ways to serve them:
Tomato Cucumber and Basil Salad
Slice cucumbers and sprinkle with salt
Cut tomatoes into bite size pieces
Mix in and drizzle with vegetable oil
(surprisingly, I like this one better with plain oil
instead of olive oil, since it doesn’t compete
with the other flavors)
No vinegar needed.
Tomatoes will supply the acid as they juice out
Cut fresh basil leaves into thin strips and
sprinkle on top
Caprese Salad
Alternate slices of large heirloom tomato with thick slices of fresh mozzarella cheese
(I went with a more "artistic" arrangement here)
Add a sprinkling of fresh basil on top
Drizzle with balsamic vinaigrette dressing
¼ cup balsamic vinegar
1 clove of garlic, minced
½ t. salt
½ t. black pepper
¾ cup olive oil
Enjoy!
Anita
Both look good enough to eat ;-)
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