Local heirloom tomatoes are finally in season! Hurrah! This most likely means I’ll be eating them all day errday. Here’s a delicious and beautiful method of preparation that really makes the flavor of the tomatoes shine. Lemon zest and garden herbs basil and parsley brighten the flavors a bit. Salt and pepper and olive oil tie it all together and the unlikely addition of fresh blueberries from my trip to PA add a nice sweetness and some color. I must say I am proud of this one.
Recipe after the jump.
Heirloom Tomato Salad (original recipe by Mallory Lance)
- 2 lbs local multicolored heirloom tomatoes (smaller cherry tomatoes are perfect for this)
- 4-6 basil leaves
- 3 sprigs of parsley
- small handful of blueberries
- 2 tbsp extra virgin olive oil
- sea salt and pepper
- zest of a lemon (I used a Meyer lemon and it was excellent)
1. Slice cherry tomatoes in half with a very sharp knife. If using larger tomatoes slice them into approximately 1-inch cubes.
2. Chop Parsley and basil and sprinkle over tomatoes.
3. Slice blueberries in half and add to the salad.
4. Add olive oil, salt and pepper to taste, and top with a generous amount of lemon zest. Top with a sprig of basil.