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Heirloom Tomato Salad
Do you ever find yourself standing in the middle of the kitchen, sweat dripping from your forehead while trying to figure out what you can cook for dinner, with your husband/children/parents are staring at you with that look on their face like they’re about to die of starvation?
It only makes me feel more frantic, which makes me sweat even more. I am not a great athlete when under pressure. It's probably why throughout my swimming career I managed to get myself disqualified just about every time I was expected to do well.
This is the outcome of pressure. A pretty simple, but delicious salad that just about anyone will gobble up. I’m using a lot of turkey jargon lately, we have baby turkeys right now running amuck in our yard.
If it’s a million degrees inside the house, there’s no way anybody is going to convince me that I need to fire up the stove or even consider turning on the stove. And since it’s a thousand degrees outside, my husband says it’s too hot to grill. It all falls into my hands.
Sure, I could go into the freezer, consider crawling inside and closing the door behind myself for a moment, and pull a frozen pizza out. But then I’d be forced to turn on the oven and then it would be even more miserable inside the house and I would be back to where I started. Hungry. With hungry eyes looking at me.
Which is why, in times like these, I love no-cook recipes. Especially salads that can be enjoyed as either a main dish or as a simple side salad. I’m allllll in with this salad throughout the summer, especially when my tomato plants are popping off with all kinds of heirloom tomatoes of various shapes and sizes.
For this salad, I generally use a mixture of yellow pear, bloody butcher, black cherry, Italian ice and brandywine, but if you aren’t growing any of those in your back yard, just go to your local farmer’s market and grab tomatoes in a variety of colors for an eye-catching salad.
- 3 pounds, sliced and wedged heirloom tomatoes
- 1 pound, sliced in half assorted cherry tomatoes
- to taste, salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 4 tablespoons, chopped pistachios
- 2 tablespoons fresh flat leaf parsley
- 3/4 cup crumbled feta cheese