Make: Heirloom Tomato and Grilled Zucchini Salad
I must confess: I’m picky about tomatoes and don’t really eat them too much in the off-season. There’s nothing worse than a tasteless, light pink, unripe tomato. Blah! So when end of summer rolls around, I eat as many as I can.
I stopped by a local farm recently and found a cornucopia of heirloom tomatoes in all different colors and for a cheap per-pound price. You don’t need to complicate the simple sweetness of summer tomatoes. Coupled with a simple basil dressing, savor these end-of-summer goodies as much as possible.
Farm Fresh Heirloom Tomato and Grilled Zucchini Salad
4 Heirloom tomatoes, medium-size, sliced
2 tbsp Extra virgin olive oil
1 tsp Fresh lemon juice
1 cup Basil leaves
½ cup Greek yogurt
½ Zucchini, thinly sliced
Sea salt and pepper, to taste
Preheat grill (or skillet) to high. While grill is warming, slice zucchini and tomatoes. On a large plate, season tomatoes with olive oil, salt and pepper. Combine yogurt, lemon juice and basil in a food processor to make dressing. Add salt and pepper if desired. Next, grill zucchini for approximately three minutes on each side, enough to leave grill marks and keep firmness. Then, stack tomatoes and zucchini one on top of each other. Drizzle with basil dressing. Enjoy immediately.
Food fact: Heirloom tomatoes are not mass produced. The technique of how to grow and care for them is usually handed down from generation to generation of farmers. And they are bred for taste. The thin skin of the heirloom gives it a higher sugar content and excellent flavor. Be on the look out for all shapes, sizes and colors.
Shopping tip: Heirloom tomatoes are fragile and bruise easily. It is recommended that they not be refrigerated. Once ripe, serve immediately.
Per serving: Calories 118, Total Fat 7.5g, Sat. Fat 1.5g, Cholesterol 0mg, Sodium 30mg, Carbohydrates 11g, Dietary Fiber 3, Protein 4.5g