Summer has been in full gear and I hope everyone is having fun. I am happy to say that I have finally gotten out sailing more than once and have enjoyed many times out with friends.
In all these outings, there has been a lot of food contributed, everyone bringing their favorite dish to share. I love to make salads and with tomatoes at their best during this season, I use them often. It took a while to learn how to pick ripe tomatoes, so long ago, took the advice found online from farmers around the East Coast. Here is some of what I learned.
First, I’m sure you all know that tomatoes are actually a fruit. To pick the best, farmers and gardeners advise smelling them first. The fruit gives off ethylene gas as it ripens, so the more aromatic it is, the riper it is. A ripe tomato should smell sweet and earthy right at the stem. They should also have a vibrant color. Whether it’s red, yellow, purple, or striped, the color should be deep and consistent for that variety. They should also “give a little”. Ripe tomatoes should yield slightly when gently squeezed. Weight matters too. The best tomatoes feel heavy for their size, meaning they’re full of juice. I always shop the farm stands as their produce is grown locally and not shipped in from who-knows-where.
Following are easy salads I like to make. And yes, the Tomato, Bacon & Egg salad has bacon fat in the dressing and we should avoid that kind of fat, but every once in a blue moon it won’t kill us.
Avocado Salad with Tomatoes and Toasted Cumin Vinaigrette
Vinaigrette Ingredients:
1/4 cup fresh lime juice
2 Tbs. rice wine vinegar
1 Tb. honey
1 Tb. cumin seeds, lightly toasted
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper
Salad Ingredients:
4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes (any color), halved
2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
1 large red onion, thinly sliced
2 cups arugula leaves
1 tsp. ground cumin
1/4 cup freshly chopped cilantro leaves
To make the vinaigrette, whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve. Serves 4.
California No-Cook Tomato Sauce
3 lbs. tomatoes (favorite variety), peeled & seeded
8 oz. goat cheese, crumbled
1/4 cup of olive oil
2 cloves garlic, finely chopped
2 Tbs. each of fresh parsley & basil, chopped
1/4 tsp. white pepper
12 oz. cooked pasta
Drain the tomatoes in a colander for 30 minutes. Once drained, combine with the remainder of the ingredients except the pasta, and marinate for 2 hours. Toss with pasta and serve. Can be served hot or cold. Makes 6-8 servings.
Tomato, Bacon & Egg Tossed Salad
1/2 head of chicory
1 head escarole
1 head romaine
8 slices of bacon
3 Tbs. bacon fat
1-2 Tbs. cider vinegar
Salt & pepper to taste
1 Tb. each of parsley, chives & rosemary, chopped
2 hard-cooked eggs
1 cucumber
1 lb. of ripe plum or Roma tomatoes
Clean, chop and refrigerate greens. Dice the bacon and fry until crisp. Drain bacon, reserving the fat, and place on a paper towel.
In a crew top jar, measure out the 3 tbs. of bacon fat (heat a little is it has set) and add the olive oil, vinegar, salt, pepper and herbs. Screw top on the jar and shake vigorously until all blended.
Slice the eggs and cucumber. Dice the tomatoes. Place all in a salad bowl with the greens and toss with the dressing just before serving. Serves 8