Home grown tomatoes, home grown tomatoes,
What would life be like without homegrown tomatoes?
Only two things that money can’t buy,
That’s true love and home grown tomatoes. ~John Denver
I love it when my kids sends me recipes they’ve discovered. I’m especially fond of one that Russ and Deb sent me: Corn, Avocado, Tomato Salad with a crisp, lime dressing. “Mom, this is really good!” the note read.
The recipe was from Natasha’s Kitchen, but there are variations all over the Internet. Paula Deen and Martha Stewart offer a version almost identical to the one that Russ and Deb sent. But Ina Garten spiced up her salad with jalapeno peppers, red peppers, and cayenne. Bobby Flay included a couple teaspoons of Dijon mustard and some honey in the dressing.
With just one bowl prep, there’s no need to make the dressing separately, just add ingredients one at a time.
Corn, Avocado, Tomato Salad
- 1 lb. cherry tomatoes halved or quartered
- 3 ears of corn cooked, shucked and cut off the cob
- 2 avocados peeled, pitted and sliced
- 1/2 red onion (medium) thinly sliced
- 1/4 cup cilantro chopped (optional)
- 2 garlic cloves, pressed or finely minced
- 2 Tbs. extra virgin olive oil
- 2 to 3 Tbs. lime juice from 1 to 2 limes
- 1 tsp. sea salt or 3/4 tsp. table salt
- 1/8 tsp. black pepper
In a large salad bowl combine tomatoes, corn kernels, and sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro (or to taste). Press in two garlic cloves.
Drizzle top with with extra virgin olive oil, lime juice (or to taste). Add sea salt and black pepper. Toss salad gently just until combined.
Tomato, Feta, Red Onion Salad
- 2 to 3 cups cooked corn kernels (from 4-6 ears)
- 1 large or 2 medium ripe tomatoes, cut in small pieces
- 4 oz. feta cheese, crumbled (about 1 cup)
- 3 Tbs. extra virgin olive oil
- ½ cup chopped fresh mint leaves
- Salt and freshly ground black pepper
Put the corn, chopped tomatoes (or halved cherry tomatoes), and cheese in a medium salad bowl. Drizzle with the olive oil and toss. Add the mint leaves and toss again. Taste and add salt and pepper. (Serves 4)
- 4 large tomatoes, red, yellow or mixed
- 1 fresh Mozzarella ball
- 1 clove garlic
- 1/4 cup + 2 Tbs. extra virgin olive oil
- 2 Tbs. balsamic vinegar
- 1 tsp. salt
- 1/8 tsp. pepper
Slice tomatoes and Mozzarella cheese and place overlapping in serving dish alternately. Combine remaining ingredients in a jar and shake to mix. Pour over tomatoes and cheese. Chill a few hours.
The Classic BLT
As we all know, BLT’s are the reason that ripe, juicy tomatoes were created. When the New York Times offered their take on the much-beloved sandwich, I noticed the recipe had the usual ingredients: thick-cut bacon, tomato slices, butter lettuce leaves, bread and mayo. But the writer threw a curve in the mix.
While the bacon cooks, he marinates the sliced tomatoes in red wine vinegar and oil. Hmm . . . I’ve never thought of doing that. For two sandwiches, the recipe calls for 2 teaspoon vinegar to 1 tablespoon olive oil, a shake of flaky sea salt and freshly ground pepper.
The writer builds this pyramid of porcine perfection by generously smearing the inside of the bread with mayonnaise and a dash of olive oil. Next comes the tomatoes with some of their vinegar still clinging. Divide among the two sandwiches and top with lettuce. Add bacon and chow down.
Important: Don’t skip on the quality of the ingredients.