Last week I took a couple of friends down to Ebb and Flow, the new brewery in town, for the first time. We tried three food items on their menu, and one was an heirloom tomato salad. My family was in town this weekend, and had a ton of tomatoes ready to use, so I decided to duplicate the dish because it was so good!
Unfortunately we didn’t have any heirloom varieties, but they were all fresh picked tomatoes from a family friend. All we had to do was pick up an orange sweet pepper from a produce stand and some feta cheese from the local grocery store, and we were set. This salad is super easy to put together because it doesn’t actually require any cooking…just slicing, assembling, and seasoning!
Summer Tomato Salad
- 4-5 heirloom tomatoes (more or less depending on how many you’re serving)
- extra virgin olive oil
- 1 whole sweet pepper (I used half of a green and half of an orange for color)
- handful of feta cheese crumbles (leave off for plant-based)
- fresh chopped basil
- balsamic vinegar
- salt to taste
- Slice tomatoes into 1/4 inch slices
- Chop pepper into 1-2 inch chunks
- Lay out tomato slices on a platter, and spread peppers evenly across the top
- sprinkle entire platter with salt to taste
- drizzle olive oil across the top of the tomatoes to lightly cover
- sprinkle basil across the top (unfortunately we didn’t have any fresh basil so I had to settle for dried…but this works too!)
- drizzle a little balsamic vinegar across the top
- top with crumbled feta, then serve!
Can you tell I didn’t measure anything when I put this dish together? Sorry I don’t have any exact measurements to share, but I’m honestly not sure I could even venture a guess. I just put the tomatoes on the platter and drizzled the rest of the ingredients across them in the amount that felt right to me. It turned out so yummy though!
Now that I’ve passed along a great use for all of those garden tomatoes, I’m going to go head down to the river to read a chapter or two of my book. I need a little waterside meditation in my life 🙂