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Variations on a Theme: Summer Tomatoes Three...
6/16/2014
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Variations on a Theme:
Summer Tomatoes Three Ways

From backyard container gardens to CSA boxes that runneth over, we’re suddenly… >

Variations on a Theme:
Summer Tomatoes Three Ways

From backyard container gardens to CSA boxes that runneth over, we’re suddenly, happily, inundated with fresh produce. It begets the classic summer conundrum, though: what to do with this influx of fruits and veggies? Take the tomato, for instance. Abundant, varied and, did we mention abundant?, the tomato can go quickly from hero to head-scratcher, especially once you’ve exhausted your capacity for BLTs. Our solution? Acing a few simple ingredient swaps, from juicy fruits to tender greens to tangy cheeses, to keep that bumper crop of heirlooms feeling as exciting ever.

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Grilled Halloumi, Tomato and Watermelon Salad
Serves two

WHAT YOU’LL NEED
2 heirloom tomatoes, sliced
1 cup diced watermelon
2 tbsp chopped basil
2 tbsp chopped parsley
2 tbsp chopped chive
4 oz halloumi cheese, seasoned with salt, pepper and olive oil
1 tbsp agave nectar
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
Salt and pepper to taste

HOW TO MAKE IT…
Place the halloumi cheese on a hot grill for approximately 4 minutes on each side. In a large bowl, mix all ingredients and season to taste.

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Roasted Tomatoes with Red Wine and Pecorino
Serves two

WHAT YOU’LL NEED
2 heirloom tomatoes, cut in wedges
1 tbsp chopped thyme
1/2 cup dry red wine
2 tbsp extra virgin olive oil
3 garlic cloves, halved
1 oz pecorino cheese

HOW TO MAKE IT…
Preheat oven to 325. Combine all ingredients and roast on a baking sheet until tender, approximately 20 minutes. Top with shaved pecorino cheese.

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Tomato Salad with Whipped Ricotta
Serves two

WHAT YOU’LL NEED
2 heirloom tomatoes, sliced
1/2 cup ricotta cheese
1 tbsp whole milk
2 lemons, juice and zest, divided
½ tsp black pepper
3 tbsp extra virgin olive oil, divided
2 handfuls arugula
2 tbsp chopped basil
1 tbsp chopped oregano
1 tbsp minced shallot
1 radish, sliced
Salt and pepper to taste

HOW TO MAKE IT…
In a mixer, whip the ricotta cheese, juice and zest of one lemon, two tablespoons olive oil, black pepper and milk until light and fluffy. In a bowl, mix tomatoes, arugula, basil, oregano, shallot and radish with juice and zest of the other lemon, one tablespoon olive oil, salt and pepper to taste. Plate sliced tomatoes first, top with dollop of whipped ricotta, and top with remaining ingredients.