make time for.


tomato tomatoe.

I love tomatoes. I adore them so much that I bring a bag of them to work each week and make my way through all of them by friday.  My coworker things I'm silly and often teases my obsession...but they are so darn good. Especially in the summer when they are fresh from the garden. nom nom nom.

They are even better when mixed in with other fresh ingredients...check it.

Tangelo, avocado & heirloom tomato salad. hello deliciousness.

5-6 small heirloom tomatoes, slightly under ripe
2 tangelos (or naval oranges)
1 avocado
handful of fresh, flat leaf parsley
1 lemon
coarse sea salt
cracked black pepper
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons water
pinch of dried tarragon
pinch of red pepper flakes
grated romano cheese

Remove tangelo peel with knife, getting as much of orange rind off as possible without damaging fruit. Slice into about 4 discs per fruit. Arrange slices on a plate and set aside. 

Chop parsley, slice avocado and cut tomatoes into quarters or halves, depending on size. Place in large bowl and set aside. 

Combine olive oil, apple cider vinegar, about 1/4 teaspoon salt, some cracked black pepper, pinch of tarragon, lemon juice and water in a lidded vessel and shake vigorously until well combined. Pour dressing over veggies in bowl, add romano cheese and pinch of red pepper flakes and toss until evenly coated.

Pile contents of bowl atop sliced fruit and top with an additional sprinkle of sea salt. 

bon appetit!

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