Hi everyone! Today is my last first day of classes! After 5 years, a major degree change, and countless hours of studying over the years, I’m finally going to be graduating this year – it’s almost hard to believe. This afternoon I have Clinical Nutrition II, which is the class I’ve been most looking forward to. So while I’m nerding it up at school, I’m going to leave you with a recipe for one of my favourite summer foods: tomatoes!
Right now I’m convinced there’s nothing better than the taste of late summer’s fresh, sweet tomatoes. When I was living at home over the summer we would always get our tomatoes from Hutchinson Farm (I actually used to work there!) because they grow the best ones in the area. And not only do they have field tomatoes, but they also grow a delicious assortment of heirloom varieties, which are even more flavourful!
One of my family’s favourite ways to use these tomatoes is just in a simple salad with feta cheese and basil. Some good quality balsamic vinegar, olive oil, and just a touch of salt and pepper is all this salad needs to bring out the wow factor!
Heirloom tomato, feta, and basil salad
Serves 4 | Gluten free, nut free, and vegetarian
6-7 assorted heirloom tomatoes, sliced
1/3 cup feta cheese
1/2 cup basil chiffonade
1.5 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste
Arrange the tomato slices on a large platter then crumble the feta cheese on top and add the basil. Drizzle the olive oil and balsamic vinegar separately over the salad, then season with salt and pepper.
I had this salad with balsamic tofu and some sauteed Swiss chard from my garden. It was a simple dinner, but it had amazing flavours thanks to fresh, good quality ingredients I used.
What’s your favourite way to use summer tomatoes?