Summer Salad – Heirloom Tomato


One of the best things about August where I live is that it marks prime tomato season, when the local Farmers markets start to be over-run by delicious, juicy heirloom tomatoes. During this month tomato salads become a regular feature at our table. Prime ingredients always make a dish better, but for a good tomato salad, they are absolutely essential. In this salad I used primarily fully ripe Cherokee Purple tomatoes from Kilpatrick Family Farm along with a few cherry varieties. The salad was finished with a toss of chiffonaded basil, a splash of Estate grown, processed and bottled extra virgin Tuscan olive oil from Dancing Ewe Farm, a dash of 50 year old Gran Capirete Sherry Vinegar, a few twists of freshly ground black pepper and a large pinch of Halen Mon salt. 

This entry was posted in Cooking, Food and Drink, Slow Food, Upstate NY and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.