I‘ve been enjoying a tomato salad nearly every day this month; it’s effortless eating when the tomatoes are ripening on the vine in my backyard and the kitchen garden is packed with herbs two feet tall.
Often the tomatoes are paired with briny olives and salty feta in an easy Greek salad and other times I dice them up for a Kale Tabbouleh with Cucumber, Mint and Garlic Scapes. Another favourite – and real crowd pleaser – is my Bloody Caesar Shrimp Salad, which combines tomatoes, celery and shrimp into a tangy dish perfect for quick Sunday lunch.
A recent creation that proved to be most delicious was the addition of sliced, fresh Niagara peaches to a Caprese salad. I served this riff on a classic at the start of the harvest dinner we hosted on the homestead a few weekends ago, and promised you the recipe. It’s a salad I serve at every harvest dinner, mostly because it is so delicious when prepared in season, but also because it is very easy.