I don't think I could ever get tired of all the wonderful summer tomatoes. They are just perfect plain, but I really do like taking them up a notch. On a recent trip to the farmer's market, I came home with a big batch of heirloom tomatoes and couldn't wait to eat them! This salad was the perfect summer side dish-and I loved that the dressing really enhanced the wonderful sweet flavors of the tomatoes without overpowering them!
Tomato and Cucumber Salad
2 pounds mixed tomatoes of your choice (red, yellow, orange, dark red, beefsteak, cherry, grape)
1 cucumber, sliced into circles
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Salt & pepper to taste
Core beefsteak tomatoes (if using); cut each into 8 wedges. Halve grape and cherry tomatoes.
Combine tomatoes and cucumber slices in a serving bowl.
Make dressing: In a small bowl, whisk together vinegar and oil; season to taste with salt and pepper. Drizzle tomatoes and cucumbers with dressing. Serve immediately.
Adapted from Martha Stewart
No comments:
Post a Comment