heirloom tomato salad

Every time I make this salad, I ask myself how something so simple can be so absolutely amazing.  And stunning.

Sometimes I can't help but stare at my food.  Just look at how vibrant each tomato wedge, each onion slice, each cucumber chunk screams out at you.  Almost every color of the rainbow is represented.  Gleaming, entertaining the eyes.  No Photoshop here [or there].  

I can't help but feel guilty eating something so beautiful.  But only for a moment or two. 

Lately I have been enjoying a variety of heirloom tomatoes - Caltrans, Zebra, Black Brandywine, Lemon Boy, Cherokee - cut into wedges, tossed with red onion and cucumber, and drizzled with lemon-anchovy dressing.  When I am feeling extra indulgent, I add a bit of fresh buffalo mozzarella or burrata on top.

Serve as a side, toss with spicy greens for a traditional salad, or add cheese and serve as an appetizer with crostini.  You absolutely cannot go wrong with ripe tomatoes.  They fail to disappoint.

heirloom tomato salad
serves 4
 

2 lbs ripe heirloom tomatoes

1/2 small red onion

1 small cucumber

juice of 1 lemon

1/4 cup olive oil

1 anchovy fillet [optional]

2 cloves garlic

Cut the tomatoes into wedges.  Slice the red onion.  Chop the cucumber.  Toss together in a bowl.

In a small food processor, chop the anchovy fillet and the garlic until minced.  Add the lemon juice and olive oil and process until smooth.

Drizzle dressing over salad and serve.