Whether you’ve got Early Girl, Green Zebra, Brandywine, Sungold, Chocolate Sprinkle (yes, they do exist!), or just a big old planter full of the humble Cherry, tomatoes are everywhere this time of year, leaving home gardeners with an endless supply. This week I’ve tragically lost a few beautifully ripe fruits to nature, as I’ve been struggling to keep up with all the picking! There’s nothing worse than finding a gapping seam at the back of your seemingly perfect pick. But, most of the time I have more than enough for a daily harvest meaning at the moment, tomatoes are included in almost all of my meals. There should be a challenge to see just how many varieties I can eat in a day…
That would be a challenge I’d confidently accept as tomatoes lend themself effortlessly to any summer dish. The amount of ways in which they can be used is mind-boggling, as they adapt to every meal, cuisine, and preparation the world throws at them.
However, some days call for simplicity and enjoying tomatoes in the raw, unadulterated form. I can’t speak for the West coast, but I’m sure all of our East coast friends are familiar with the hellaciously humid, hot, sun-soaked days that last for weeks. I’ve found the only reprieve to be keeping my oven off at all costs while taking advantage of Summer’s hydrating, raw produce.
So here is a salad, one perfect for mid-August as both peaches and tomatoes hit their prime. Feel free to use the dressing we’ve paired here or your own. Heck, go crazy and omit it altogether if you please - a swig of olive oil and a squeeze of lemon are all you need with market or garden-fresh veggies.
Golden Tomato and Peach Salad
1 cup of raw, washed Brussels sprouts, shredded
2 small heads of fennel, thinly sliced
3 medium tomatoes (we used yellow, but any variety are fine), chopped in sixths
2 small peaches, chopped
1 cob of steamed or grilled corn, kernals stripped
½ tsp turmeric (or cumin, paprika- or your favorite spice)
Flaky salt + pepper (season to your liking)
¼ cup of The Governor Limited Edition Early Harvest Extra Virgin Olive Oil
¼ tsp ground pepper
½ tsp of salt
1 tsp wholegrain mustard
2 tsp raw honey
1 tbsp apple cider vinegar
For the Salad:
Make the dressing by whisking together all the ingredients except the olive oil. Then, while whisking slowly, drizzle the oil into the dressing mixture until emulsified. Set aside.
Toss the shaved Brussels, fennel, tomatoes, peaches, and corn with the turmeric (or any spice you choose) and season to liking with salt and pepper.
Serve with dressing or just a squeeze of lemon and a drizzle of the Governor!
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