Yellow Tomato Salad

It’s been a while since I’ve posted a salad here. I really do eat them much more frequently than I post about them, I promise. However, they usually end up being a very simple affair of lettuce, cucumbers, tomatoes, maybe some cheese, some kind of dressing – often just oil and vinegar – and some freshly ground black pepper. If I ate roast chicken, grilled cheese sandwiches, and scalloped potatoes all the time there would be no way I could still squeeze into my clothes. So, salads it is. Which, if you have a little know-how isn’t a sacrifice at all.

This one takes advantage of the farmers market for almost all of its ingredients (except for the basil, which I grow in pots outside my front door, and the olive oil which takes a somewhat longer journey).

This is a wonderfully bright salad, in both color and flavor. Yellow tomato marries well with lemon juice and crunchy cucumbers, over a bed of crisp Manoa lettuce. A generous sprinkling of feta cheese, basil, and a finely diced shallot lend savory goodness and bite. You’ll want to keep this concoction in the fridge to pull out and top not just salad, but grilled bread, fish or chicken. It would also be great tossed with some pasta and packed in a picnic basket along with a bottle of white wine.

Yellow Tomato Salad

serves 4

  • 1 extra large yellow tomato (about 4″ diameter, really this thing was huge!)
  • 1/2 cucumber
  • 1 shallot
  • small bunch of basil
  • 1/4 cup crumbled feta cheese
  • 2 tbsp lemon juice
  • 1 tbsp olive oil (the best quality that you have!)
  • coarse salt (sea or kosher)
  • freshly ground black pepper

Chop the tomato into bite-sized pieces, and put in a medium bowl. (If the seeds offend you, take them out. But I’ve found that the yellow tomatoes have a slightly more acidic juice and this helps with the dressing, so I leave them in.) Dice the cucumber into pieces about 1/4″ to 1/2″, and add to the tomato. Finely dice the shallot, chiffonade¬†the basil (cut it into very thin strips) and, yep, they get added to the bowl. Add the feta, lemon juice, olive oil, and salt and pepper and gently toss to combine. Taste and adjust the seasoning.

Refrigerate for 15 to 30 minutes, and serve over a bed of lettuce, spooning some of the juices in the bottom of the bowl over the composed salad.

Or serve it on bruschetta. Or grilled chicken. Or fish. Or with pasta. You get the idea . . .

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