|Heirloom Tomato Salad|
I officially say good bye to summer with this salad- it uses the last of the tomatoes from our little patio garden. Good bye summer! If you still have green tomatoes on your plants, don't worry, you can ripen them inside your house if the weather is too cold. It is very easy, just pick the tomatoes while they are green and place them in a paper bag on your kitchen counter. In the bag with the tomatoes, place a greenish-yellow banana. Close the bag, but it doesn't need to be air tight. I use a bag clip on the paper bag like you would use on a bag of chips. Depending on how green the tomatoes were to begin with, you may need to use a few bananas, replacing the bananas as they become ripe. The gas that the ripening banana gives off in the paper bag ripens the tomatoes, even though they are off the vine. Voila! Sweet summer tomatoes into October!
|Cherokee Purple, Green Zebra and San Marzano Tomatoes|
This is very simple, fresh and delicious, and because the ingredients are high quality, you don't have to do much to them at all for it to be exceptional. And who wouldn't feel incredibly special being served home grown heirloom tomatoes?
Heirloom Tomato Salad
(Serves 2 as an appetizer, increase proportion as needed)
2-3 each of Cherokee Purple, Green Zebra and San Marzano tomatoes (the size of each was relatively small)
A few handfuls of wild baby arugula
Good quality olive oil (I like Frantoia)
Freshly ground white pepper
Freshly ground Pecorino Romano
|Salad before freshly grated cheese is added|
|Frantoia Olive Oil|