summertime tomato salad 

july 20, 2015 

As summer flies by and temps rise my meals have grown increasingly simple. Work days end with picnics and walks on the Charles and weekends are filled with sun-drenched adventures on the beach and on the road. I've been living on big colorful salads, veggie sandwiches, overnight oats, and many other tasty meals with cooling effects. It's hot out, and while I'm wonderfully thawed out after this winter, I'm avoiding my oven and stove every chance I get. Lucky for me, there's a fantastic farmer's market just a quick walk away, and lately I've been enjoying (maybe hoarding) more of these summertime jewels than most may know what to do with. 

I love tomatoes, especially the ones that come straight from the vine and have that earth-meets-summer-meets-woodsy smell about them. It's just the best, and it's a flavor I crave all winter long. While these beauties can be dressed up - I prefer to eat them simply. Fresh is best when it comes to this easy recipe, it won't be nearly as enjoyable and deeelicious once the season has passed, so hop to it! This dish should be enjoyed outside in the sunshine. Enjoy!

summer tomato salad - 

inspired & adapted by The Canal House ladies 

serves 2 generously 

  • 4 large heirloom tomatoes, cored and sliced into wedges
  • 2 handfuls of cherry tomatoes, halved 
  • really good extra-virgin olive oil
  • chives, finely chopped
  • fresh ground pepper
  • flaky salt, Maldon is my go-to
  • spoonful of mayonnaise 

Prep for this simple and seasonal meal is no fuss. Arrange prepared tomatoes on two plates, spoon a bit of mayonnaise on the side, drizzle with a healthy amount of olive oil, a sprinkle of chopped chives, fresh ground pepper, and a pinch of Maldon salt on top. Enjoy alfresco in good company :).

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