Last week we had a friend over for dinner. We hadn’t seen her in about a year and we had a lot to catch up on. I thought this might be a good opportunity for me to get recharged in the kitchen, so I spent a couple of days planning out a menu. I really wanted to take advantage of the bounty of the season that we can find at the Farmer’s Market this time of year. I have been buying heirloom tomatoes every week for a month or so now, so knew that I had to get some for our guest.
Sadly, I failed to remember that my friend has a VERY limited palate. She was raised on “meatloaf, spaghetti, tacos and cereal” – her mother’s cooking repertoire. As a young adult, she is just starting to expand her culinary world. I appreciate that she was a good sport about it. I thought it was delicious and my husband and I gladly ate her share. If you have access to a Farmer’s Market, I recommend you make every effort to go and check out the beautiful foods they have to offer this time of year. You won’t’ regret it!
Heirloom Tomato Salad
3-4 heirloom tomatoes – pick a variety of colors (I used red, orange, and green)
1/2 pound of fresh peas (in shell)
1/2 cup of mixed preserved olives
2 anchovy fillets
3 T. white wine vinegar
fresh ground black pepper
Fresh crusty bread – sliced
Cut the tomatoes into wedges and add to a bowl. Shell the peas and add to the tomatoes. Add the olives. Mash the anchovies with a pinch of Kosher salt, whisk in the vinegar. Toss the tomatoes mixture with the vinegar blend. Serve over a slice of crusty bread, add a pinch of salt and pepper to taste.