If you think that all tomatoes are created equal, think again.
“When you finally eat local, fresh, seasonal produce picked at the peak of ripeness, you may suddenly realize that it isn’t vegetables you don’t enjoy – it’s what we often pass off as vegetables at the supermarket. Never is this more apparent than with a tomato. If you think you dislike tomatoes, try stopping by your local farmers market and visit a stand that sells fresh, organic heirloom tomatoes when they are in season (like now!). Buy one, and try a slice. I’m betting it will be as much of a revelation for you as it is for many other people who believed they disliked tomatoes until they tried a fresh, organic, heirloom variety. These tomatoes are sweet, juicy, and packed with a rich, unbelievable flavor.” (Read more of Kim Snyder’s blogpost on the joys — and health benefits — of seasonal tomatoes and farmers markets here.)
Tricolor Tomato & Cucumber Salad over Mixed Greens
Celebrate the diverse flavors, colors, shapes, and sizes of tomatoes!
- 3 medium tomatoes, green*, yellow, and red, cut into wedges (*chop the green tomato into smaller pieces) or a pint of mixed cherry tomatoes
- 1 small red onion, thinly sliced
- 4 small or 2 large cucumbers, sliced
- Mixed greens (lettuce, pea shoots, baby chard, spinach, etc.)
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup fresh basil leaves, chopped
- sea salt and ground black pepper to taste
Place tomatoes, cucumbers and onion in serving bowl. Mix dressing ingredients in separate bowl and toss with tomatoes, onion, and cucumbers. (Though it’s delicious, beware of adding too much dressing or you’ll have a soggy salad.) Serve over bed of mixed greens.
Optional: Spice it up by adding a little feta and olives!