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RECIPE
Farmers’ Market Tomato Salad Serves 4
VEGAN
What are your favorites? Brandywine? Black Krim? Oaxacan Jewel? How about Mortgage Lifter? e names themselves are a treat, con- juring up not only the avors and textures but the history of these heirloom plants. I hope the Mortgage Lifter did pay o the farm. When gorgeous tomatoes ood the farmers’ market all summer and fall, I choose Purple Cherokees and Brandywines, along with Early Girls, an abiding favorite. Find the tomatoes that do best in your area, the tomatoes you love, and then make this simple salad, a celebration of ripe summer avor. row a few cherry or grape tomatoes on top for sheer visual fun.
INGREDIENTS
1 1/2 lbs. mixed tomatoes, heirlooms and others, all colors 1/2 oz. fresh basil leaves
a few thin slices of red or sweet onion 3 Tbs. fruity extra-virgin olive oil
1 Tbs. red wine vinegar
1/2 tsp. sea salt, plus more to taste
Recipes from Vegan Vegetarian Omnivore by Anna omas. Copyright © 2016 by Anna omas. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
freshly ground black pepper
OPTIONAL
cured black olives
large shavings of Parmigiano-Reggiano or thin slices of ricotta salata
DIRECTIONS
1. Cut the tomatoes in wedges or fat slices. Small cherry tomatoes can be left whole. Tear the basil leaves into large pieces or slice them in a chi onade. (To make a chi on- ade, roll the large leaves into a tight cylinder and then cut in very thin strips.) You should have about 1/3 cup.
2. Combine half the basil with the tomatoes, onion slices, olive oil, vinegar, salt, and black pepper to taste, and mix very gently. Use your hands so the tomatoes do not get bruised. Arrange the salad on a platter, scatter the remain- ing basil over the top, and garnish with shavings of cheese or a few olives if you like.
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Winter 2016 - 2017 23