Heirloom tomatoes are one of my favorite things to eat during summer-time -- they're so flavorful I could eat them whole, just like an apple! Mock's Greenhouse at FRESHFARM Silver Spring has some of the most delicious heirlooms I've tasted this season -- choose from an exciting selection of different varieties to make your plate pop with vibrant colors. This recipe is something I often eat during the week for lunch, or as a light dinner with a protein.
This is a really quick, no non-sense kind of salad. The main ingredients are: heirloom tomatoes, avocado, and red onion. I added walnuts for a bit of crunch and healthy fat -- but pecans or pistachios would also work. The blue cheese is also optional if you like a more milder cheese -- Allegheny Chevre is an excellent alternative.
Start off by washing your heirlooms under cold water. I like to slice them across to expose their beautiful inner-flesh. After slicing and plating them I immediately seasoned them with sea-salt and popped them in the fridge to keep them cool and crisp.
While the heirlooms were chilling I prepared the remaining ingredients: 1/2 of an avocado (roughly diced), a small handful of raw walnuts, and some red onion (thinly sliced).
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I always season my tomatoes with sea-salt after slicing
and plating them.
Sharp, tangy Black & Blue -- crumbles beautifully in salads.
Be sure to always let your cheese get to room temperature before serving.
And ... the perfect bite.
I always improv for the dressing -- depending on what I have on hand. In a small bowl, I whisked together about 2 tbs of extra virgin olive oil, a dash of balsamic vinegar, 1 tbs of local honey, the juice of half a lemon, and some fresh cracked black pepper.
If your a tomato lover you owe it to yourself to enjoy some summer heirlooms, just be prepared to miss them once they've gone out of season!
-- Heirloom Tomato Salad with Crumbled Black & Blue provided by Daniel.