Tomato Mint Salad
Salad / Sides
I spend every Sunday at the farmers market. It is my favorite day of the week. And as summer approaches some of my favorite items come in, squash blossoms, strawberries, shisito peppers and my all time fave, tomatoes. I love asking the farmers their favorite items and one of my favorite produce guys told me the heirlooms are his favorite. So I went to buy but he said, “no…wait.” I was like “why, they are here, it’s summer” and he said “no, wait until the end of summer. They haven’t spent enough time in the sun.” He said you can buy but make sure to cook them, if you want to eat them raw…wait until they peak. I looked around me as if I was just given the secret code to all of life and no one else was to know. But I’m telling you so now we ALL know. Buy your tomatoes but eat them raw closer to the end of Summer and here is a great way to showcase them. We are all now, in the super secret club of peak season tomatoes. Should we get outfits to match??
1lb of cherry tomatoes, halved
1lb of heirloom tomatoes, sliced
1/2 red onion, thinly sliced,
1/4 cup of olive oil
3 tbsp of red wine vinegar
salt and pepper to taste
mint for garnish
In a large bowl marinate your tomatoes and onions with the olive oil, red wine vinegar, salt and pepper.
Plate your salad and garnish with mint.