Heirloom Tomato Salad

Tomato
Tomato

I'm unsure whether to be sad summer is almost over or excited that Fall is knocking on the door. I love both seasons in their own way. Summer's numero uno for mint lemonade, picnics, grilling and rose (wine that is) but fall has its pumpkins, apple cider, bourbon and football. I've got love for both seasons, but for some reason I'm looking forward to fall a lot more this year. Maybe its all of the holidays that land between September - November. Or it could be the need for a simple weather change -- the 7 months of 80 degree weather in Los Angeles is getting pretty repetitive, its time for a change!

The farmers markets around Los Angeles are slowly but surely introducing us to their fall crops. I'd say the month of September is definitely a transitional month for produce.

One thing I'm bummed about are the incredible tomatoes that will be leaving us. It's funny to hear myself say that because I was never a tomato eater growing up, this is something my refined adult palate grew to love. Five years ago I would have never sat down to eat a plate of tomatoes. No way.

salad
salad

But these, these tomatoes aren't your everyday average tomato, these are very special tomatoes, these are Heirloom Tomatoes. They peak in August/September and are one of the most beautiful pieces of fruit (or vegetable -- according to a Supreme Court ruling) in existence. Call it a fruit or a vegetable, I don't care, I just know I'll be scarfing these down until our markets sell out. My go to recipe melds heirlooms, fresh basil leaves, goat cheese and olive oil with flaking salt and cracked pepper ... juicy, salty, sweet and tangy!

salt
salt

 {Favorite Flake Salt: Maldon Sea Salt Flake}

Lets talk flaking salt for a second. This is not the same thing as the salt you probably have in your pantry or the stuff you would bake with. This is a soft flaky salt that is made the old school way. The seawater is boiled until salt crystals form then hand harvested to form the flake. It's not the cheapest spice, but its worth it. Maldon isn't typically used for cooking and baking, it's mainly considered a "finishing salt". You're probably asking, "what the heck is 'finishing salt' and why"? Well it means exactly what it says, it's the perfect finish to most savory dishes.  Perfect for topping salads, eggs, avocado toast and anything else that you want to bring to life. Finishing salts makes recipes 10 times better by bringing out the existing flavors of the foods.

tomato
tomato

Heavenly Heirloom Tomato Salad:

  • Heirloom Tomatoes
  • Goat Cheese
  • Chopped Fresh Basil Leaves
  • Sea Salt Flakes
  • Fresh Ground Pepper
  • Olive Oil

To make: Cut your tomatoes in slices or wedges. Arrange your tomatoes on the plate. Sprinkle goat cheese, chopped basil and finished with a drizzle of olive oil, ground pepper and sea salt flakes.

Don't procrastinate on this one or you'll have to wait until next season!

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IMG_3368