Summer is a Tomato

Good news, I took my first swim in Lake Michigan! While some residents may look down on the polluted waters (what large body of water isn't polluted?) I took a risk and made the plunge. It's been scorching hot here in Chicago, like most of the country, so taking a dip in the chilly waters was exactly what was called for. The calm waters at Hollywood Beach were perfect for swimming, and since it was Monday, not too crowded either. Afterward, all I could think about was eating a ripe tomato sprinkled with salt but knowing me, I couldn't stop there. I was on a mission to make the BEST tomato salad EVER.

If you're lucky enough to possess a green thumb and have a sunny spot in your yard you're probably eating fresh home grown tomatoes right now, and if so, good for you! Nothing smells or tastes better than an earthy homegrown tomato. For those of us who are less fortunate we'll have to settle for buying our tomatoes, but hopefully in doing so also supporting local farmers. Buying your tomatoes locally will ensure that they are picked at just the right time so that it's at the peak of its flavor and ripeness. Tomatoes that are grown in high-yield production farms are less tasty because the tomato is often picked too soon and they also lack the compounds necessary to give them great flavor because of the strain put on plants in large commercial farming.

Heirloom tomatoes are my favorite because of their haphazard shapes, dents, and beautiful colors. Heirloom tomatoes have been naturally pollinated, therefore they are not hybrids, unlike most commercial varieties. These tomatoes really stand out because of their flavor, there's nothing quite like a ripe heirloom tomato in the height of summer. They also tend to be a bit pricey, but are well worth the extra cost. Since you've paid so much for these beauties it helps to know how to keep them fresh and flavorful until you're ready to use them. When storing tomatoes try placing unwashed tomatoes stem side down at room temperature, it keeps moisture in and prolongs shelf life. Do not under any circumstances refrigerate any tomato, ever. If you ever have then you know it comes out mealy and tasteless, that's because the cold damages the flavor compounds and ruptures cell walls. Even cut tomatoes can be stored at room temperature when tightly wrapped with plastic. Now that you know how to store a tomato, here is how you should eat it.

Cutting the tomatoes into different shapes and sizes gives your salad more dimension and creates a stunning presentation. These directions call for salting your tomatoes liberally and letting them drain, don't skip this step. Salting the tomatoes will concentrate the flavors and draw out moisture, most of the salt will drain off. By adding toasted bread cubes you'll basically turn this recipe into panzanella (Italian bread salad). You can also omit the bread, but adding the bread makes it hearty and more of a meal rather than a side dish. Either way, this stuff won't last long. 


Heirloom Tomato Salad
Serves 6 to 8 as a side

4 Heirloom tomatoes, cut in slices, wedges, and chunks
1/2 cup red onion, thinly sliced
2 tablespoons balsamic or red wine vinegar
3 tablespoons and 1/3 cup olive oil
3 garlic cloves, minced
1 red chili, diced
1/2 teaspoon sugar
1/2 teaspoon thyme
2 tablespoons fresh basil, torn
1 cup mozzarella balls
1/2 Italian bread loaf, cubed (optional)
sea salt & pepper

Preheat oven to 400 degrees. Mix 1/3 cup olive oil with 2 garlic cloves and salt & pepper to taste. Toss oil mixture with bread cubes and bake for 15 minutes or until golden brown, set aside.

Place diced tomatoes in a colander and sprinkle generously with sea salt, toss. Generously salt again, tossing again until well coated. Place colander in a bowl and let drain for at least 15 minutes. Discard tomato juice.

Place tomatoes in a large bowl and sprinkle with thyme. Add red onions and stir gently.

In a small bowl mix 2 tablespoons vinegar, 3 tablespoons olive oil, red chili, sugar, and salt & pepper to taste. Drizzle dressing over tomatoes, add basil and mozzarella, stirring gently until combined. Flavors will concentrate over time, serve chilled or at room temperature. Add bread cubes just before serving.