The tomatoes are starting to show up. They were all over the farmers market this morning. I actually grabbed a couple pints of cherry variety tomatoes because I was so excited about the start of tomato season. By the end of summer, I’m usually sick of tomatoes.
Today’s post is going to be pretty quick. I had a very eventful day today:
- Went to the farmer’s market
- Went to Boloco
- Swung by Border’s liquidation sale and realised I could get the cookbooks I wanted for a better price at Amazon
- Took Cooper to the dog park
- Brought him to the river near the dog park
- Went swimming with Cooper in the river (like being in a warm bath)
- Stopped by the thrift store
- Filled a mason jar with wild blueberries (time consuming!)
- Took pictures for the late july farmer’s market post
- Made Heirloom cherry tomato salad
- Made marinated carrot salad
- Went to the beach by the ocean
- Swam in the ocean (cold, very cold)
So because I want to go to bed, I’m not going to do the reviews and farmer’s market round up I was going to do. So here’s a quick post about my farmer’s market heirloom cherry tomato salad.
Where I turned this
Into this
It’s a quick little salad to throw together too. It’s a relatively common salad to make in homes, but I think a really nice touch is to use a variety of colors in your salad. Maybe later in the year I’ll get some green and purple tomatoes and really wow everyone.
It’s also really basic, olive oil, balsamic vinaigrette, salt, basil and the tomatoes. I remember reading once that mixing tomatoes with olive oil actually draws out the nutrition of the tomatoes and makes them easier to digest. I’ll have to find a source for that one when I’m not so sunburned, tired and don’t smell like the sea.
Recipe: Heirloom Cherry Tomato
Ingredients
- 3-4 cups cherry tomato, sliced
- 2-3 Tbsp basil, chopped
- 1/2 tbsp balsamic vinaigrette
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Mix cherry tomato and basil
- Mix balsamic vinaigrette, olive oil and salt and pepper
- Drizzle oil mixture over tomato mixture
- Stores well in fridge, but may need some mixing to keep vinaigrette and olive oil from separating.
Preparation time: 5 minute(s)
Number of servings (yield): 4
It’s one of those wonderful little side dishes that omnivores eat all the time never suspecting it’s vegan. It would be a wonderful colorful addition to any cookout.
I’m submitting this recipe to Diet, Dessert and Dog’s Summer Wellness weekends. Check it out for lots of healthy real foods!
How’s the weekend treating you? Are you a swimmer?
As a kid my mom couldn’t keep me out of the water, I would spend entire weekends in the lake (probably still would).
July 24, 2011 at 10:44 am
Those colors just scream “SUMMER!”. What a gorgeous salad! And it was still fun reading the “high speed” bulleted review of your day! (wow, you did a lot–bet Cooper was happy).
Thanks for submitting this fresh and delicious salad with Wellness Weekend!
July 24, 2011 at 11:04 am
He was trilled, but refused to come swimming in the ocean with me. He would wade in but was terrified of waves.