For those of you who follow along on Instagram you saw the spectrum of bright red tomatoes that are currently filling the local farmer’s market tables. New Jersey is officially in tomato season, and I could not be happier. This Jersey Tomato and Olive Salad is a celebration of my excitement.
There is truly nothing like their juicy, sweet and acidic taste. During the winter I will often avoid tomatoes all together in efforts to not have to be subjected to the flavorless, grainy out of season taste. But in the summer, I find myself looking for endless ways to incorporate them into my meals. In my opinion the best way to enjoy these savory fruits are when they are the main highlight. Good tomatoes need very little help (in fact I love them with just a little salt and nothing else!). However; this recipe takes it up a small notch.
Another fun little anecdote about tomatoes is that during a knife skills class that I took last year the teacher made it abundantly clear that there is no reason to ever eat a tomato with the seeds in it. Now for cooking purposes, I can agree that seeding the tomatoes is the best approach. But if eating tomatoes raw with the seeds in is wrong, I don’t want to be right. I love the acidity and piquant flavor of this part of the tomato. So this recipe showcases the tomato how I like to enjoy them-seeds and all!!
Go support the local market and gather up the ingredients for this perfectly simple summer tomato and olive salad!
…all for the love of the dish
- 3 large tomatoes
- 1/2 cup Manzanilla Olives (or any olive of your choice!)
- 1/2 thinly sliced red onion
- 1/4 cup olive oil
- 2 tbsp white balsamic
- 1/2 tsp himalayan salt (or sea salt)
- 1/4 tsp black pepper
- 1/4 cup fresh basil for garnish
- Slice tomato into eighths. Add olives and sliced onion. Toss with the olive oil, white balsamic, salt and pepper. Garnish with basil.