Seasonal Potluck: Quick Tomato Salads

The tomatoes in our home garden seem to be coming in a little late this year.  We had a major influx about a week ago, and now it seems it’ll be another week or so before I have more.  One of the best things about fresh tomatoes is their flavor.  A perfectly ripe tomato is too good to eat any way but raw!  Below are three easy recipes to use up that bounty of tomatoes.  I used a variety of tomatoes, but feel free to substitute with whatever color tomatoes you have on hand.  Check out this purple tomato!  It’s an heirloom brandywine.

Yellow Tomato & Roasted Red Pepper Salad

•  4 to 5 large yellow tomatoes (or any color tomato)
• 1 cup coarsely chopped roasted red bell peppers
• 1/4 cup chopped fresh mint (optional)
• 3 tablespoons crumbled reduced-fat feta
• Sea salt and fresh ground black pepper to taste

For the dressing:

• 4 teaspoons olive oil
• 2 teaspoons fresh lemon juice

Chop red peppers and place in small bowl. Whisk together olive oil and lemon juice, stir into peppers and let them marinate while you prep other ingredients.

Chop tomatoes into bite-sized pieces.  Wash and chop mint, if using.  Add tomatoes and mint to red peppers and dressing, stir to combine.  Sprinkle with crumbled feta.

Tomato and Cucumber Salad

serves 2

• 2 pickle cucumbers or 1 regular large cucumber
• 2 ripe tomatoes
• 1 bell pepper (optional)
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• sea salt & fresh ground pepper to taste

Peel and slice cucumbers into 1/4″ thick pieces.  Chop tomatoes.  Toss cucumbers and tomatoes into a bowl and mix with oil, vinegar, salt and pepper.  Let flavors meld for about 10 minutes.  Enjoy!

Caprese Salad

• 2 large tomatoes, sliced
• 1 3oz ball of fresh mozzarella, sliced into 8 pieces
• 12 large basil leaves
• olive oil
• balsamic vinegar
• coarse salt & pepper to taste

Layer tomatoes, cheese and basil in a stack.  Drizzle with olive oil and balsamic vinegar.  Season with salt and pepper to taste.