In my continuing quest to make the most of summer tomatoes, I tried a new recipe last night.
I actually stumbled upon it, but I'm so glad I did. Instead of using the cherry tomatoes it called for, I used this beautiful heirloom tomato from my garden and some Romas from my mom's garden. I put in six cups, because a pint's a pound the world around, right?
The lemon and olive oil in this recipe create almost a vinaigrette, and the chives contribute the perfect amount of oniony flavor without being overpowering. I can already tell that this recipe is going to be a summer standby for me.
This recipe is from my “All New Good Housekeeping Cook Book,” by the way.
Cherry Tomato-Lemon Salad
2 pints red cherry tomatoes, halved
1 pint yellow cherry tomatoes, halved
2 tablespoons chives
2 tablespoons olive oil
1 tablespoon sugar
¾ teaspoon salt (I used half a teaspoon)
½ teaspoon coarsely ground black pepper
Cut peel and white pith from lemons. (I zested them first with a micrograter. I felt a little like I was giving them a pedicure, but I'm planning to use the zest in another recipe tonight.)
Cut each lemon crosswise into 1/4-inch-thick rounds; cut into small pieces.
In medium bowl, toss lemons, cherry tomatoes, chives, sugar, salt and pepper until coated. Makes eight accompaniment servings.
Lemons are quickly becoming a favorite ingredient of mine – they add such freshness and flavor to dishes that might otherwise be ho-hum. I just wonder what a difference it would make if I could get my hands on fresh, local lemons. Guess I better plan a cooking trip to Florida.
Photo is from a similar recipe at epicurious.com.