Last fall I romanced every winter squash on the market. Every shape and size caught my eye. The irregular, bulbous and most weathered came home with me to be oohed and awed about, but yes, eventually eaten.
This summer I'm having a fling with tomatoes. And my desire has changed. In the summer heat I want perfection. Every crooked seam, disjointed nose is cause for rejection and I move on to the next. I look for a tomato with cheeks, a tomato that could have grown in the curved palm of my hand and gives the width of a dime when I squeeze. And the tomato should be bright, lit from an ethereal source within. I look for tomatoes that grin. And when they do I nestle them in my canvas bag for the short ride home.
And then I devour them.
Wednesday Night Tomato Fling Salad - For 2
1 Early Girl Tomato
10 Cherry Sized Chocolate Tomatoes
2 Generous Handfuls of Home Baked Herbed Croutons
1 Cucumber
2 Fingers of Andante or Your Favorite Chevre
Sea Salt
Dice the early girl and quarter the chocolate tomatoes. Fold in the croutons.
Peel, dice and introduce the cucumber. Crumple the chevre' on top and add salt to taste. Fold gently and serve immediately.
Leave the dishes for tomorrow and enjoy. Summer only lasts so long.
3 days ago
8 comments:
That sounds just right!
You're making me drool!
tammy - I know you're referring to leaving the dishes. It just has to be done sometimes.
donna - Me too. I went to the farmers' market today and bought another round of ingredients to make it again tomorrow.
and i'm sure the squash will take you back if you're ever bored with this fling...but from the sounds of this salad that won't be any time soon!
melissa - Good one! I can't imagine ever being bored of tomatoes but there is that seasonal thing to contend with. Eventually I will have to look elsewhere.
A girl after my own heart! Nothing is better than tomato salad.
I love to make panzanetta in tomato season: tomatoes, onions, garlic, corn cut off the cob, parsley - even avocado if you feel like it - tossed with balsamic, olive oil, rosemary, salt, black pepper and then take chunks of super stale sourdough or Italian bread (easy in the summer!) and mix it in. The bread soaks up the juices and dressing so it isn't soupy, and it's just delicious.
The staler the bread and the longer you let it soak the better. :)
green bean - Especially after waiting all winter and spring for them to come into season again! The taste increases exponentially.
jenn - Your salad makes me want to let the rest of the bread in the cupboard go stale.
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