It’s been a long, cold and generally miserable winter here in New Jersey. But the worst is behind us and after a brief Spring, we’re heading full throttle into Summer. And I can’t wait!
All I can think about right now is planting my vegetable garden. I’m still a bit of a novice in the vegetable gardening department but I’m persistent if nothing else. Trouble is we live right next door to a woods. Very pretty and tranquil, but home to a variety of very hungry critters who enjoy popping over to my house for the all-you-can eat buffet that I diligently lay out for them every year. But this year I think I’ve finally figured out the fencing, so I’m hoping for a bumper crop.
On the menu this year? Heirloom tomatoes and as many kinds as I can fit into the fairly small space I have crammed my garden into.
Last year I found the most incredible tomato salad dressing. It’s so good, that often my beloved and I would make a platter of tomatoes, douse them in the dressing and with a hunk of really good artisanal bread, we called this dinner. This recipe today comes from one of my favorite recipe sources, the Food52 Blog, from the writers of the The Essential New York Times Cookbook.
So, without further ado I give you:
Heirloom Tomato Salad with Capers and Golden Balsamic Vinegar
(Recipe Source: Food52 Blog)
SERVES 4 TO 6
2 pounds assorted heirloom tomatoes, cut into 1/2-inch-thick wedges
1 small clove garlic, sliced
1 teaspoon coarse sea salt
1 tablespoon salt-cured capers, rinsed
2 tablespoons golden balsamic or sherry vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves (whole)
Freshly ground pepper
Arrange the tomatoes on a large plate or small platter. Put the garlic on a cutting board, pour the salt over the garlic and chop together until the garlic is cut into very small pieces and the salt begins to dissolve slightly. Put the capers in a small bowl and mash lightly with a fork. Add the garlic mixture and stir together. Add the vinegar and olive oil and mix well. Pour over the tomatoes. Sprinkle with the thyme and pepper.
[Note: I’ve only ever used Sherry Vinegar for this recipe and I can tell you it doesn’t disappoint. But this year I’m promising myself to try it with the Golden Balsamic……mmmmmmmm]