Even though summer seems to last forever here in the Santa Clarita Valley, I know that the wonderful tomatoes I have in my garden are on their way out.
Once or twice a week I will make a fresh tomato salad to have alongside what ever we happen to be grilling. Below is a very simple, but very tasty tomato salad. If you don’t have a vegetable garden of your own, please try to buy vine ripened tomatoes from the Farmers Market as the salad will be much better than the tomatoes you can buy in the grocery store.
I use a variety of tomatoes as the shapes, colors and sizes make the salad interesting visually as well as to your taste buds.
Summer Tomato Salad
Prep time about 20 minutes
2 pounds of any type vine ripened tomatoes. A mix of color and sizes makes for a pretty salad.
1/3 cup of fresh, flat leaf parsley, coarsely chopped
2 tablespoons of fresh basil leaves, coarsely chopped
2 pinches of kosher salt or to taste
4 tablespoons of Extra Virgin Olive Oil
1 tablespoon of your favorite Balsamic Vinegar, use fig if you have it
Cut the stem ends off of the tomatoes. Cut the tomatoes in half length wise. Cut the halves in quarter’s length wise. Put the tomatoes in a medium size bowl and sprinkle with salt, gently toss. Add the fresh chopped herbs and gently toss to incorporate
In a small bowl whisk the olive oil and balsamic vinegar, salt to taste. Pour dressing over the tomatoes and gently toss to combine. I sometimes add capers and Perlini mozzarella balls from Trader Joe’s.
Store the salad in the refrigerator until ready to use. I let my salad sit out at room temperature for about an hour before I want to serve it.
Make the most of summer’s harvest,
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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