The Simplicity of Summer – Tomato Salad
It’s been a doozy of a summer. Unbearably hot and humid on Long Island, where I live, we have been forced to use the air conditioner much more than usual. A passing hurricane this week, which fortunately did not amount to much, made things even more “exciting.” We also continue to read about fires, heatwaves, and mega-droughts in other parts of the country and world. In addition, political divisions simmer as COVID rages the unvaccinated and threatens even those who have received their shots. While none of this is normal, my fear is that it may be the new normal.
Fortunately, over the last two months, we have spent more time visiting and entertaining family and friends than ever before. It’s not that we don’t see most of these people at some point during the year, but this summer the frequency has been higher than ever, as we all breathe a collective sigh of relief that we can (at least for the time being) be in the physical presence of others. Everything put off since the pandemic began – dinners with friends, family visits, holiday celebrations, and major life milestones – has been crammed into the last few months. Of course I’m not complaining; we are overjoyed to see everyone.
But some things move slowly regardless of our world around them. My garden grows at its own pace, and in it tomatoes. Sweet cherries, yellow and red, began ripening in late July. In August we harvest large, juicy beefsteaks and heirlooms. In a good year some varieties last on the vines until mid-October. Without regard to pandemics and politics, delicious perfectly sun-ripened tomatoes represent the simplicity of summer.
At this time of year with the oppressive heat and humidity, it’s difficult to turn on a hot stove, so I prepare a simple tomato salad for dinner. It takes different forms depending on what’s on hand. Topped with something salty, some crunch, and a flavorful sprinkling of fresh-picked herbs, a tomato salad brings a satisfying smile during this doozy of a summer.
Tomato Salad
There’s no strict recipe for a tomato salad; rather, use what’s available in your refrigerator, pantry, or garden. However, there are certain components that will make your salad much more satisfying.
Start with the tomatoes. Avoid supermarket fruits, which are bred to travel, not for flavor. Instead, pick tomatoes fresh from your garden, if possible, and if not, find the closest farm stand selling locally grown. Nothing compares to a fresh, ripe, just-picked summer tomato. Use as many types as are available; they all are somewhat different in flavor, sweetness, moisture, and thickness of skin, and different colors and sizes will make for a more interesting presentation.
Tomatoes need something salty, and this role can best be filled with a bit of cheese. Fresh mozzarella in a Caprese salad is a well-known classic, but a few shavings of parmesan, pecorino-romano, or manchego would all fulfill the role with ease. Or perhaps crumble some feta, goat cheese, cotija, or ricotta salata on top. And creamy burrata is always delightful. (I hesitate to even mention a few shards of crispy bacon.)
A tomato salad is improved immeasurably with a little crunch. Toasted nuts, buttery toasted breadcrumbs, or croutons (think panzanella) would be perfect. If you want to go out on a limb, try something different – maybe corn nuts or why not even Fritos – to change things up.
And then there are herbs. A sprinkling of fresh herbs adds a whole new dimension. Basil, tarragon, parsley, dill, thyme, cilantro, or even arugula are all excellent candidates, depending on your mood. A drop or two of pesto would make your salad extra special.
If you want a heartier salad, you can add anything else that might come to mind. Grilled corn, sliced off the cob. Some briny olives. Chunks of cucumber or ripe avocado. All would be perfect.
And finish with a drizzle of high-quality olive oil, a pinch of salt, and maybe a few drops of vinegar if you feel it necessary.
Of course, even all of this is sometimes too much bother. If that’s the case, just slice your tomatoes or cut them into chunks, and sprinkle with a little coarse salt. That’s the simplicity of summer and perfectly delicious, and there’s nothing wrong with that.
