My mouth is watering over the latest recipe from YBC®’s food writer, Allison. Her recipes this summer have been light and nourishing, perfect for these warm evenings, and with all the tomatoes in the garden of our venue for Namaslay® YTT, I’m hoping we’ll eat something like this tomato salad for dinner soon! Head to your nearest farmers market, grab some fresh tomatoes, and give this a try! Let us know how you like it in the comments! xo - Candace
Summer tomato season does not last for long, and I always take advantage of it. There are so many reasons to love it:
- The difference in flavor and texture of a local tomato during the summer does not even compare to what you buy at your grocery store.
- The colors and varieties of tomatoes are seemingly innumerable; in my opinion, the “uglier” the tomato, the better.
- My boyfriend hates raw tomatoes, which mean there are more for ME to eat (Well...I suppose this point only serves myself. 😉)
Every Wednesday, I visit an excellent greenmarket that is two blocks from my office - it's at East 47th & 2nd at Dag Hammarskjöld Plaza, for any fellow Midtown East, Manhattan-based YBC® fans - and I often come home with an over-sized bounty of vegetables; shamelessly, I have no qualms spending about $10 a trip on good tomatoes. This time of year, I find little to be more satisfying and nourishing than a large tomato salad, and you can whip this up in 10 minutes, easily. I love adding chunks of fresh mozzarella - it feels me feeling more satiated - but omit it if you are keepin' your diet on the plant-based side. 🍅😊
The making for a Summer Tomato Salad. Quintessentially summery!
Summer Tomato Salad
Ingredients:
- 4 cups tomatoes (can use whole tomatoes cut into bite-sized chunks, or half two pints of cherry or grape tomatoes)
- ½ of a small red onion, thinly sliced
- ½ cup fresh mozzarella, cubed
- 1 tablespoon fresh basil, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Salt & pepper, to taste
Directions:
1.) Place tomatoes, red onion, and (optional) mozzarella into a large bowl.
2.) In a small bowl, combine basil, red wine vinegar, and olive oil until emulsified. Drizzle over tomato salad and toss to thoroughly. Add salt & pepper to taste.
3.) Serve immediately, or refrigerate for a few hours to let the flavors meld. Will stay fresh in the fridge for up to 3 days.
If you make this and post it online - and why wouldn’t you? - be sure to tag your Tomato Summer Salad with #ybceats because we can’t wait to see it!