Heirloom tomatoes are sooo in right now—are you as in love as me? For one thing, they are seriously tasty! And if that’s not enough, many of them are beautiful, with lots of unique colors and patterns. Alas, others are downright ugly, covered with scars and bulges. That will never do for a sandwich slicer.
Last week’s CSA box was loaded with heirlooms. I munched a couple and froze some of the perfect round ones for winter pasta sauce. But, what do you do with an ugly tomato?
Finally, I remembered an old recipe for Tomato Feta Basil Salad, that I hadn’t had in years. With a simple vinaigrette and just four other ingredients, it would be perfect. Similar to a deconstructed caprese salad using feta instead of fresh mozzarella, I knew it would be a hit.
My husband and one of our daughters rode in a 100-mile bike ride this weekend. It was a fun but busy time, so an easy salad fit in perfectly!
And, of course, every tomato deserves a little love.
- 3 large tomatoes, cubed (with peel on)
- 2 Tablespoons chopped chives or 4-6 sliced scallions
- 1 ½ cups cubed feta cheese (about 6 ounces)
- ¼ cup julienned fresh basil
- 3 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- salt to taste (optional, feta is salty)
- Mix dressing ingredients, beating with fork or whisk to emulsify.
- Mix salad ingredients.
- Toss salad with dressing.
- Roasted Tomato Omelet with Spinach, Pesto & Cheese
- Seven Layer Fruit Salad with Simple Sauce