Heirloom Tomato Salad
I can’t believe it’s already September!!! Partially because we’ve been off on a little adventure to the west coast and the summer seemed to have flown by while we were playing! Luckily though, we managed to make it back to Asheville just in time for tomato season! The first thing I noticed when I walked into the store were these amazing looking heirloom tomatoes. So many different colors and sizes were in a pile begging me to grab a few (or maybe a lot) so I did. Next up was more summer veggies like corn, zucchini, squash and vidalia onions. I didn’t have a plan at all when I started grabbing everything. All I knew is that I was going to have a lot of fun coming up with something light and delicious with it all!
When I started unloading everything in the kitchen, I decided to shuck one of the ears of corn to get an idea of what I was dealing with. Why? Because up in these parts they just say “corn”, not Silver Queen or maybe Peaches n Cream, just corn. What I found was something very similar and quite possibly – Silver Queen corn. Heaven!!!! Let me start with saying that corn that is that fresh and sweet doesn’t need to be cooked. That’s what got me thinking about a raw marinated summer vegetable salad. I could thinly slice the squashes, the tomato and use the corn. AND on top of it – I still have a ton of fresh herbs from my herb garden….
I decided on a red wine vinaigrette with garlic, dijon mustard, honey and olive oil – plus a whole bunch of herbs to marinate the vegetables with :).
Yup – this was good. Really good! We ate it with some crusty bread for lunch but I also think some grilled grouper would be just downright amazing with it!
And One Quick Tip: I didn’t use all the vinaigrette for this recipe. There was a bit too much so I used for another salad recipe for another day :). It’ll store in your fridge for a couple days, but not too much longer because the fresh garlic will get a bit pungent.
Marinated Summer Heirloom Tomato Salad
- 2 large heirloom tomatoes or 3 small ones
- 1 zucchini or 1/2 zucchini and 1/2 yellow squash
- 1 large ear of corn
- 1/2 cup of chopped fresh herbs like basil, mint, parsley, chives
- 1 clove of garlic
- 1 teaspoon honey
- 1 1/2 tablespoon dijon mustard
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- Pinch of salt
- Slice the tomatoes about 1/3 inch thick. Then slice the zucchini as thin as possible. A mandolin could help. Take the corn off the cobb and layer everything in a rectangle container to marinate.
- For the vinaigrette, you want to mince the garlic almost to a paste. Place in a bowl with the honey, dijon and red wine vinegar. Whisk those together and then slowly pour in the olive oil while continuing to whisk. Season with a pinch of salt.
- Pour into the vegetables and toss along with the fresh herbs. Let sit for about 30 minutes so everything combines and the acid softens the zucchini and corn.
- Serve with crusty bread or maybe grilled grouper on top!