YOUR HEALTHY PLATE: Early Tomato Salad

This is not the time of year to turn on the oven or stove. But that’s not going to stop me. The tomatoes are starting to ripen, and it’s time to celebrate. You don’t need more than a knife and a cutting board for this recipe. It’s simple, and it’s oh-so-much-more than the sum of its ingredients.

The secret of this recipe is to start with warm tomatoes, straight from the counter or (if you are very lucky) the garden. Do NOT make this salad with cold, recently refrigerated tomatoes unless you are partial to the taste of corrugated cardboard.
Serve these gorgeous tomatoes in a brightly colored bowl with a touch of yellow or green if you have one. Somehow it brings out the brightness of their natural color and makes them look absolutely irresistible. A white bowl looks good too, and is especially appropriate for the season. It’s hard to go wrong, either way.
3 medium-large tomatoes or 2 cups of cherry tomatoes
3 tablespoons olive oil (it’s a generous amount, but you need it)
1 teaspoon kosher salt
1 Tbsp. blueberries, rinsed
For large tomatoes, turn on their sides and slice all the way through to make large round cross sections. Quarter each slice, and place in a large shallow bowl. If you use cherry tomatoes, slice each one in half, Toss the tomatoes into the bowl, along with their juices. Sprinkle with salt, toss gently, and allow to rest 5 minutes.
Sprinkle with olive oil, mix well. Allow to rest for a few minutes more so that it makes its own dressing at the bottom of the bowl. Sprinkle with blueberries and serve — happy fourth of July!

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