Theme week, theme week, you know I love a good theme week.
Sadly, I was unable to give you the rhubarb week I had planned, but this week’s featured ingredient, is no Summer slouch! The beautiful, the colorful, the delicious, the Summer Superstar – Heirloom Tomatoes!
Clearly, our eyes begin the sensory path to consumption, and to me, there is nothing more appealing than presenting your fellow eaters with an array of color and freshness. Look at that plate, how could you not want to dive in? Doesn’t hurt that it’s also delicious.
Local is best when dealing with heirloom, and I’m a huge fan of the Local Harvest website. It’s a terrific tool for finding local farms and growers, co-ops and the like, check it out.
This dressing is amazing, makes a lot, and is perfect on chicken, fish, or regular ol’ salads. The garlic compliments the thyme, lemon and oil and really brings the tomatoes to another level.
I like to dress the salad, and grind plenty of fresh salt and pepper over top for about 1/2 hour prior to serving. It softens the tomatoes a bit and allow flavors to meld.
So what else is in this tomato fest you ask – how’s about some pizza, salsa, soup, sandwich, boozey goodness, and duck… yep, duck!
Get to your local stand and stock up, this is gonna be fun!
Heirloom Tomato Salad with Lemon Thyme Vinaigrette
2 pounds Heirloom tomatoes, cored, sliced 1/4″ thick
1 pound baby mozzarella balls, halved
1 cup fresh basil leaves
Lemon Thyme Dressing
salt & pepper
Arrange tomatoes, mozzarella, and basil on a large platter. Seasonal liberally with salt and freshly ground pepper.
Drizzle with vinaigrette. Enjoy!
Lemon Thyme Vinaigrette
1/4 cup white wine vinegar
1/2 large lemon, juiced
1 tablespoon Dijon mustard
3 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 teaspoons salt
3/4 cup extra virgin olive oil
In a blender, combine vinegar, lemon juice, mustard, garlic, thyme and salt. Mix well.
With the motor on, pour oil in a slow, steady stream until well combined.