Tuesday, September 22, 2009

Heirloom Tomato Salad

A co-worker brought in some heirloom tomatoes for friends to try, and I took one home. I had never tasted an heirloom, until now, but I started noticing them in grocery stores about a year ago. They are always very expensive, so this was a great opportunity to see just why it’s such a pricey vegetable. I decided to make it into a simple salad to be able to taste it in all its glory, and guess what, the flavor was amazing. My conclusion? Yum…these should be a stable in every backyard garden.

Heirloom Tomato Salad

1 large heirloom tomato – cut into bite size pieces
1/3 C red onion – sliced and cut into bite size pieces
2 leaves of fresh basil – torn
sea salt

Gently toss the tomato and onion together in a bowl. At this point you can tear the fresh basil and sprinkle balsamic vinegar and sea salt over the salad and serve. If you have more time, the dressing is very nice.

Tomato Dressing
1 large tomato
1 T vegetable broth
½ t. apple cider vinegar (I use Bragg's)
¼ t. sea salt

With a knife, make an X on the bottom of the tomato. Drop the tomato into a pot of boiling water for 15-30 seconds and remove to a bowl of ice water to cool. Peel, core and seed the tomato. Put the tomato, vegetable broth, vinegar, salt and pepper into a blender. Blend on low until smooth. Dress the salad just before serving.

1 comment:

Cal Orey, Author-Intuitive said...

Hi Vegan Tummy,
Tried to contact you--no email contact? Anyhow, welcome to foodie bloggerland. Love to see a vegan. I do eat fish a few times per week, as per the Mediterranean diet, eggs sparingly and that's it. No meat for 30 yrs. I could easily be a strict vegan and have been before. Looking forward to your blog posts. Love to have you Sign In at www.calorey.blogspot.com The Writing Gourmet.
Oh, you had me at easy and vegan. Low-fat is good and I do follow a low-fat diet. But good fats (i.e., monounsaturated fats found in olive oil, nuts, etc.) are good, too.