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).
Vibrant, hearty heirloom tomatoes from Mock's Greenhouse
I always season my tomatoes with sea-salt after slicing
and plating them.
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.