Oh happy day! It's tomato season again friends and we just couldn't be happier. There are truly few things better than a fresh, local, sun-ripened tomato in the middle of summer. You may remember our love of tomatoes from this post last year, but if not we have plenty more tomato fun where that came from. This year we're pulling out all the stops and preparing four different types of tomatoes in three different preparations. How? Read on to find out!
You may also remember from another post last summer our love for eating local. So we hope that this current post is a reminder to get to your local farm stand, farmers market, or grocer with local produce ASAP. This is the time for fresh, local produce and we don't have to remind you that it doesn't last long at this latitude. Or maybe even hit up that friend or neighbor with an abundant garden if they are willing to share. Fresh produce just can't be beat in terms of quality, nutrient density, and most of all taste! This week we've scoured Chicago and come up with four varieties of local tomatoes: Black Krim, Better Boy, Beefsteak and Yellow Cherry tomatoes. Any varieties of tomatoes that you like will work though, just adjust the portions you use accordingly.
Stacked Tomato Salad
PREP TIME: 30 mins
TOTAL TIME: 35 mins
1 large Black Krim tomato (or any heirloom)
1 large Beefsteak tomato (or any large, red variety)
2 medium-large Better Boy tomatoes (or any medium, red variety)
1/2 cup baby arugula
1 Tbsp extra virgin olive oil
Sprinkle of salt and pepper
1/2 pint yellow cherry tomatoes (~5 ping-pong sized tomatoes, can be any variety)
1/4 cup extra virgin olive oil
1.5 tsp raw apple cider vinegar
1.5 tsp fresh lemon juice
1 tsp stone ground mustard
1 Tbsp chopped fresh basil
salt and pepper to taste
Preheat oven to 350 degrees. Slice Better Boy tomatoes into half inch thick slices and place on a parchment lined baking sheet. Drizzle 1 Tbsp olive oil and a sprinkle of salt and pepper over the top of the tomato slices and roast in the oven for ~25 minutes or until candied. Remove tomatoes from the oven and allow to cool. Meanwhile, turn oven to broil and place cherry tomatoes on a baking pan under the broiler for 10-12 minutes or until well charred with a generous amount of blacked skin. Note that while broiling the cherry tomatoes they will begin to pop open - this is expected given the high heat. Removed charred tomatoes from the oven and place tomatoes and their juices in a blender or food processor along with the olive oil, vinegar, lemon juice, mustard, basil, salt and pepper for the vinaigrette. Blend ingredients on high until a smooth consistency is formed and set aside.
To assemble the salad, slice the Black Krim and Beefsteak tomatoes into 1/2 inch slices. Layer 1 slice of Beefsteak tomato, 2 slices of roasted Better Boy, and 1 slice of Black Krim tomato on top of each other. Place baby arugula in between each tomato layer. Repeat with the remaining tomato slices and arugula. This should make 3-4 stacks about 3-4 layers thick. Sprinkle the top with salt and pepper to taste and drizzle charred tomato vinaigrette over the top of each stack. Serve as is or enjoy with thick sliced bread. We chose a seeded fennel anise bread from our local farmers market. Extra dressing can be stored in an air tight container in the fridge for ~1 week.
This salad is just so, summer. Each preparation highlights the tomato in a unique and exciting way. The charred vinaigrette is smokey and bold, the roasted tomatoes have a depth of tomato flavor and a perfect sweetness, and the fresh tomatoes are juicy and well, fresh! With this recipe you'll never have to think twice about buying an extra tomato (or four!) while they are abundant this season.
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.