I know when summer is coming to an end as the heirloom tomatoes drop drastically in price. Within a matter of two weeks, they went from $4.99 a pound to $2.50. While we splurge regardless of price, when the price is slashed we overindulge. Last Sunday as we were strolling through the farmer’s market, taking in the beginning of fall’s bounty, we could smell the heirlooms sweetness guiding us into the Happy Boy Farm stall. They were sun-kissed and warm (the tomatoes not the farmers). Plump and ripe. We looked at each other and immediately knew they would be perfect in this herbed tomato salad.
I feel like summer completely skipped by us this year. We have been wondering where the time went, and what we did with it. It has almost felt wasted that we did not live it to the fullest. I wish I could blame it on work, but I can’t. Maybe we were lazy this summer. We barely enjoyed summer plums. We never made it out to the woods for a few camping excursions. Didn’t dine at many outdoor spots. We definitely did not travel as much as I’d like. Summer just drifted by ……
This salad did become a staple in our house this summer, and we enjoyed as often as we could. Most often this recipe would accompany grilled chicken, whenever we had friends over for dinner. It is the perfect sidekick, just run a piece of moist chicken through the tomatoey juices, and get back to me. It is a simple salad, loads of fresh tomatoes, fresh herbs and a touch of lime juice. Really, that is all you need when you have summer ripe heirlooms. Take advantage of the last of summer’s bounty and make up a batch of this salad. Enjoy it with some grilled meat or slurp up a big bowl for lunch. Just do it. Don’t let summer drift by.
- Save your money, and do not buy a tomato knife. A bread knife slices tomatoes perfectly. Now you can afford to buy all those gorgeous heirloom tomatoes!
- Serve this with grilled beef or lamb as the acid from the tomatoes cuts through the fat. A perfect combination every time.
- 1/3 cup thinly sliced red onion
- 1/4 cup red vinegar
- 6 medium assorted heirloom tomatoes, cut into slices and wedges
- 1/2 pin cherry tomatoes, cut in half
- 1/4 cup fresh lime juice
- kosher salt
- fresh cracked black pepper
- 1/3 cup tarragon
- 1/2 cup cilantro
- 1/2 cup Italian parsley
- 1/2 bunch chives
- 2 tablespoons olive oil
Combine the red onion and vinegar in a small bowl. Let sit 20 minutes, then drain.
Toss the tomatoes, onion, and lime juice together. Season with salt and pepper.
Place on a serving platter, leaving the juices in the bowl.
Roughly chop the herbs. Add to the bowl with the reserved juices. Using your hands' mix together.
Drizzle the olive oil in and mix.
Pour over the tomatoes.