I couldn’t have been more than five year’s old when I would venture out into my mother’s backyard garden to admire the plump bright red blushing tomatoes drooping on the vines. Heavy with their juice, the tomatoes seemed to cling tightly to the vine with their soft prickly stems while the tomato plants leaned, twisted, and curled up against the invisible chain link fence for support. Their plight to stay upright created a bright green boundary line in the yard. The corn stalks held their heads high above the the rest of the garden, like soldiers keeping watch, swaying back and forth in the summer breeze. One step through the swinging gate and I was in another world.The garden was alive … basking in the hot sun, and it’s breath thickened the air with a humid sticky moisture that I could feel on my face. I would stand in the middle of the towering plants, look up into the clear blue summer sky and take a deep breath. If I close my eyes right now, I can still smell the earthiness of the tomato mixed in with the aroma of the summer sun as it warmed the rich soil in which the tomatoes were thriving in. Like a new bride who has lost her wedding ring, you can find me today, at the farmer’s market frantically smelling tomatoes in search of “that perfect tomato aroma” that takes me back to my mother’s garden.
Heirloom tomatoes remind me of my mom’s garden. The fragrance … the sweet juice … and dense tomato flesh cannot be compared with the average grocery store tomato. Tomatoes this good really don’t need a recipe at all, they are better left alone as they are to be enjoyed underneath the summer sun with just a fork. To keep the tomatoes as the star of this salad, I serve them with a little fresh parsley, some briny capers, and a splash of olive oil and lemon juice.
Thank you Melissa’s produce for sending me my first taste of Summer!
|Heirloom tomato summer salad||
- 2 pounds heirloom tomatoes, sliced
- 2 Tablespoons capers, rinsed
- 2 Tablespoons Italian flat leaf parsley
- Lemon juice
- Olive oil
- Sea Salt
- Black pepper
- Slice tomatoes and arrange on a plate or platter. Sprinkle the tomatoes with capes and parsley. Drizzle the tomatoes with fresh lemon juice, olive oil, and salt & pepper.