I still have a couple more berry recipes up my sleeve but the tomatoes are in now so I thought I’d put together a quick and beautiful salad for you that’s got a little extra oomph!
If you’re a regular reader here you know I’m a huge fan of tomatoes and they seem to find their way into many of my dishes but when the time of year comes round when you can get these little beauties locally, you just have to make something special.
Ever since I featured a similar recipe from The View from Great Island on Tuesday Tidbits, I’ve had it in the back of my mind to make something like it. Sue is a phenomenal cook and a true inspiration.
I picked these up at Nicholyn Farms along with some organic shallots and garlic and you know you just have to add some fresh herbs to this combo. I’ve used chives and basil in this one and also added some cilantro in the one I made the next day. They make this salad sing!
It was interesting to see everyone’s comments about pepper on corn in last week’s recipe because you know I just love my pepper but I probably overdid it a little here, hehe! Tomatoes and pepper are such a natural, though. I tend to use very little salt in my recipes so I love to go all out with freshly ground black and white organic pepper.
While I was cutting up the shallots and tomatoes, I roasted some lemon and garlic and simply added them at the end. The salad dressing consists of just extra virgin olive oil, balsamic vinegar and yes, more pepper! If you follow me on Facebook, you would have seen that I tried roasting limes for this. I brushed them with a little olive oil and honey hoping that it would result in an interesting taste. Not so much! You know that limes are powerful, well, roasting them makes them twice as powerful and…. inedible! I should have figured that out when I googled ‘roasted limes’ and there wasn’t a single entry. Live and learn, ha! It was an interesting experiment and that’s what cooking is all about!
You can use any type of tomato you like in this dish and it’s a great way to enjoy the local produce right now. Gosh, the growing seasons go by so quickly, don’t they?
Are you growing tomatoes this summer? A lot of readers seem to have some problems with their tomatoes and I watched a gardening show the other day that said you should expect this some years and it has nothing to do with your gardening skills. The slugs and pesky grubs are persistent and sometimes you have to give up on them that year and find a new spot for them the next year because the grubs take up residence.
I’d love to hear what you’re doing with your tomatoes. And you know I love your pics! Tag me on Instagram at #simplyfreshdinners with your pics and I’ll share 🙂 Cheers!
- 1 lemon, sliced thinly
- 1/2 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 5-6 cloves of garlic, peeled
- 2 pints mixed cherry heirloom tomatoes, halved
- 1 shallot, sliced thinly
- a handful of fresh basil
- 3 – 4 spears of chives, chopped
- small handful of cilantro (optional), chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- freshly ground pepper
- Preheat oven to 350 F
- Place lemon slices and garlic cloves on baking sheet. Mix olive oil and honey in small bowl and brush on to lemon slices. Roast for 20 – 25 minutes.
- Mix dressing ingredients
- Combine shallots, tomatoes and herbs. Add lemon slices and garlic when done. Drizzle dressing over salad and toss very gently. Serve immediately.