Embrace the Equinox: Harvested Heirloom Tomato Salad

Summer has blessed us with long days of sun, sweet cooking, and family time.  Let’s hold on to these magical moments as we part with the season of sun.  As I wander among my garden tomatoes, herbs, and squash plants bloom by the bushel in the autumn breeze. Fall is on the brink of flourishing as the first crimson accents speckle the tree-line. Make the most of this transitional time by relishing in these last feeling flavors of summer– with a twist.

Here’s What You’ll Need

  • 5 cups of fresh diced tomatoes
  • 3/4 cup diced red onion
  • 1 tablespoon sliced basil
  • 1 teaspoon sugar
  • 1 teaspoon ground sea salt or Himalayan pink salt
  • A quick squeeze of fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white vinegar (this step is optional as well, although I like the way it balances out the sugar)

Choose your tomatoes, and try to use a balanced mix of at least two varieties.

I used two Roma tomatoes, and two very large heirloom tomatoes.

Layer your basil leaves and roll them (chiffonade style) Slice the roll into thin layers, separate the strands of basil and sprinkle them into the tomato mixture.

Measure out 1 teaspoon of sugar and 1 of salt.  Add these ingredients to the bowl of tomatoes and allow the mixture to sit for 1 hour, at room temperature.

After the salt has pulled juice from the tomato mixture, Add your olive oil and dash of lemon juice.  If you choose to, add in your white vinegar at this point too! Serve this sweet and saucy salad with garlic & olive oil roasted toast points & a hearty late-summer delicacy as your entrée.

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