This summer I really can’t get enough heirloom tomatoes. I am so entranced by their perfectly imperfect beauty; comfortable in their own skin, not willing to conform to the generic round shape of their tomato cousins. Sometimes I have to stop and ask myself, “am I a tomato hoarder?”
Maybe, but summer only lasts so long- better to get my fix while I still can.
All tomato addiction jokes aside, the harvest for them this summer has seriously been out of this world. I know it’s not just me, either, because my Greek husband has even made comment on how delicious they are (if you’ve never tasted a tomato in Greece, please add that to your bucket list now).
Almost too pretty to eat. Almost.
I think the best way to eat one of these big guys is to slice them horizontally- and that’s how I prepare them for this salad- so I can layer them evenly. Plus you can admire their unique growth patterns that way. Maybe that’s just me though…
Arugula is something else I’m currently obsessing over. We used to eat salads with arugula all the time in Greece, but I hadn’t eaten it in a while and I sort of forgot about it. Then we got some in at the farmers market where I work and now I’m on an arugula rampage. It’s peppery, fresh, and perfect nestled atop a bed of juicy heirlooms.
So you have all these flavor and texture combinations coming together here, and it’s like summer fireworks for your taste buds. ripe! juicy! salty! peppery! tangy! sweet! If you’re frustrated with the idea of cutting a grapefruit, you might want to take a look at this tutorial. Apparently, most of us have been doing it wrong all along.
I was excited to share this post not only because I am crazy about those beautiful heirlooms, but also because I shot them with the new big girl camera my honey got for me last week. Isn’t he the best? Think I’ll keep him around.
- several ripe heirloom tomatoes
- handful or two of arugula
- 1/2 cup feta, crumbled
- one grapefruit, peeled and sectioned
- thinly sliced red onion
- 1/2 cup balsamic vinegar
- olive oil for drizzling
- bay leaf (optional)
- salt and pepper to taste
- Slice tomatoes horizontally and arrange on serving plate. Sprinkle with real salt and pepper.
- Cover tomatoes with arugula, feta, red onion, and grapefruit sections.
- Heat vinegar and bay leaf over medium heat until you have reduced it to a sauce thick enough to cover a spoon. Drizzle over salad along with some good extra virgin olive oil.
Enjoy the last bits and bites of summer!
Don't let me do all the talking! Let me know what you think in the comments.