Tomato Summer Salad
“Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.” – Miles Kingston
Typically, this may be true. But THIS salad is not your traditional fruit salad. SO…color me wiser than wise.
In our part of New England, there is this fantastic cafe named Auntie Cathie’s Kitchen. She serves gluten-free pancakes the size of a platter…either filled with fresh blueberries and served with lemon glaze or chocolate chips or peaches…(and if you can eat the whole stack you get a groovy t-shirt). When she makes an omelette, it is light and fluffy and filled with fresh local ingredients. Have I mentioned the cupcakes??? So basically, if I can pick a place to have breakfast, I am there. If you live in western mass, you need to check it out. www.auntiecathies.com
This recipe is loosely based on a recipe she made, I have changed it to suit what is growing in my garden and what I have in my pantry, but essentially it is a summer fruit and vegetable salad that goes well with everything. It’s fantastic as it is for a main dish (It is a standard lunch around here). It is great served over quinoa, or fresh greens, as a side dish, you get the picture. It’s easy, it doesn’t require you to use the oven, and its healthy!!!
Would I have thought to mix peaches and tomatoes together normally? No, but at this time of year, when the tomatoes taste like the sunshine and fresh peaches are available locally, you would not believe how amazing this combination is. Throw in some cucumber slices, blueberries, and some fresh feta, drizzle with a vinaigrette of your choice, you are good to go. I personally love Lemon and Thyme Marinated Feta from Whole Foods, but any Feta will do! Don’t want to add cheese? You do your thing. Like Pete the Cat says, “It’s All Good.”
Thanks so much for coming to the table!
Chrissy
Tomato Summer Salad
Ingredients:
Tomatoes (you can use any beautiful tomato(es) you get your hands on)
1 Cucumber
1 Fresh Peach
1/2-1 C Blueberries
1/2 C Feta cheese
Vinaigrette Dressing:
White Balsamic Vinegar (I use Grapefruit White Balsamic Vinegar from Mainly Drizzle)
Olive Oil
Pink Himalayan Sea Salt – to taste
Fresh Ground Pepper – to taste
Directions:
Slice tomatoes and Cucumbers. Cube peach into small chunks. Combine with blueberries and feta cheese. Combine vinaigrette ingredients (I don’t actually measure- I just do two of the vinegar to one oil) Toss and serve!
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