Adding one more to the recipes born out the fresh veggies from our garden. This year, we planted 3 different kinds of cherry tomatoes, in addition to the usual larger tomato varieties. ‘Sweet 100’ red cherry tomatoes, Orange cherry tomatoes and yellow pear tomatoes. There has been a steady supply of these little beauties, and I’ve been adding them to my salads every day. However, I have been yearning to create a recipe where these beauties are the start of the dish, where the fresh, juiciness of the tomatoes stands front and center to add flavor and zest to the dish. Add in a few other summer ingredients, such as cucumber from our garden and the home grown mint – there is born a great dish: Mediterranean Tomato Salad.
1/2 medium red onion
1/2 lb mixed cherry tomatoes(I used red, orange and yellow pear tomatoes)
1 small clove garlic
1/2 red bell pepper, seeded and cut into thin strips
1/2 english cucumber, thinly sliced
2 tbsp kalamata olives, halved
2 tbsp fresh mint, julienned
2 tbsp feta cheese, crumbled
For the dressing:
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 small clove garlic, minced
salt, pepper to taste
Take the salt, pepper, garlic and vinegar together in a large bowl. Whisk steadily, while streaming in the olive oil, until you get a good emulsion. Set aside.
Finely slice the red onion and put the slices in a bowl of cold water. Halve the baby tomatoes. You can also use bigger hierloom tomatoes. If so, cut them into bite sized chunks. Drain the onion and pat dry with a paper towel. Add the onion to the bowl with the dressing. Add the red pepper strips, cucumber, olives and mint. Let this sit in the dressing for 10 minutes. Finally toss in the tomatoes and remove using a slotted spoon to a serving plate. Top with the crumbled feta.
Verdict: This is perfect way to relish home grown tomatoes. The tomatoes are the star in this recipe, and you can truly taste the divine juiciness that only summer can bring. A fitting dish for the summer table!Pin It