Cooking doesn’t have to be complicated. For most of us, a weeknight meal should be around the 30-minute mark. So how can you make sure to get your veggies without getting bored, spending too much moola, or getting weighed down with prep work. Eat this seasonal salad!
Here in Southern California, it’s easy to grow your own food. Audun and I learned hands-on when we got married three years ago by building a garden box and experimenting with soil combinations, compost, and seeds. With no credit to us, we have lots of veggies now right outside our dining room window.
We may have tomatoes for a longer season than some parts of the world, but summer is summer and summer means tomatoes! If you don’t grow your own, head over to your farmers market for some locally grown, organic heirlooms. Once you get past their imperfect appearance, the taste will keep you from ever buying a supermarket tomato ever again. The flavor is incomparable.
This is my favorite 5-minute recipe using fresh, never refrigerated tomatoes. It’s best to eat this salad soon after it’s made or within a day or two. Refrigerating tomatoes leads to mush, and nobody likes mush. Being French (or at least being fully convinced that I am French), I love this simple dressing with the pungent mustard offset by a really good olive oil. It looks like only a small amount, but it’s all you need. As you can see from the ingredients picture, I used a fancy schmancy oil, mustard and fleur de sel from my trip to France, but no need to spend beaucoup bucks unless you really want to. Or need an excuse to jump on a plane to Paris. I’m out of mustard, gotta go!
Don’t spend your summer in a hot kitchen! Enjoy the fruits of the season with this quick preparation that lets the flavors of the tomatoes shine.
4 cups Heirloom Tomatoes, mixture of sizes
1/2 cup Basil leaves, sliced into thin ribbons (chiffonade)
1 small Shallot, minced
1 Tbsp Dijon Mustard
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Rice Vinegar (or vinegar of choice)
1/4 tsp Salt or to taste
Freshly Ground Black Pepper to taste
Dice larger tomatoes and halve smaller ones. Combine with the chiffonade of basil and minced shallot.
Combine all dressing ingredients in a bowl and mix well.
Add dressing to salad and toss just until evenly distributed. Serve immediately. Enjoy seasonally.