It’s September and tomatoes are at their juiciest, and according to many food gurus, their best. More importantly, heirloom tomatoes are so prevalent everywhere these days that you can compose a gorgeous salad like the one you see above with very little effort. Just slice the tomatoes in half or quarters, drizzle with olive oil, spot with balsamic vinegar, shred some basil over the top, sprinkle with salt and pepper and crumble on some feta. That’s it. Make it as pretty as you can. If you make an extra pretty one, link to it in the comments–I’d love to see it.
8 thoughts on “Tomato Art”
I made this one a few weeks ago, with an assist by my fiance. I thought about alternating the colors, but there wasn’t enough cheese for that…
Congrats on the new book!
Is that Citibank olive oil on your counter??
Ok yea that’s a pretty gorgeous salad. Is September really the prime time for tomatoes? I feel like that’s been said in each month of summer, and that lately people have been saying their “goodbyes” to tomatoes.
Wow… that looks gorgeous. I am obsessed with tomatoes (as is obvious from the name of my site…) and I kind of want to jump through the computer screen and steal that. Yum.
Wow, here I am with a container of feta and dozens of red and orange tomatoes from my parents’ garden, and for some reason it didn’t occur to me to put the two together. I think I must be locked into the tomato and fresh mozzerella mindset.
Ohmigod. Gorgeous. Gorgeousgorgeousgorgeous.
Summer on a platter.
tomoatoes! yes, please, yes! sometimes when i have no idea what to eat, tomatoes seem the best choice. i like just some salt, pepper and balsamic. i had the most delicious tomatoes at the pink door on my recent trip to seattle. scrumptious!
Wow, Adam, that looks incredible! I’m going to have to strut my stuff with the tomatoes my uncle has been harvesting from this plot of land he took over in Chattanooga. It’s either going to be a salad like this or a killer batch of stewed okra (said uncle sent a bushel of it down with my mother this weekend and I didn’t even make a dent in it with the seafood gumbo I made Saturday night).
Pics to come soon.
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