Ahh! Summer Reading & a Lovely Tomato Salad

Eagan Whitcombe gets up before dawn each day. He eats a thin watery gruel, often his only meal for the day, and goes out onto the streets to gain clients who need their chimneys cleaned. He negotiates his own prices and works alone, often in unsafe conditions. He eats if he can. He gives most of what he has earned to his master. He sleeps on the floor of a basement, in which he is locked in all night. Eagan is a chimney sweep.

He is 6 years old.

You won’t be able to put down A.M.Watson’s historical nove, Infants of the Brush.

My mom is not a vegetable eater and I am always hiding veggies in puréed soups and stews. Yet my mom ate an entire tomato of my Summer Tomato Salad! This is a seriously delicious and easy salad, even more delicious with tomatoes from your garden, farmer’s market or local produce in your supermarket. Sliced tomatoes marinating in a simple Balsamic Vinaigrette with a little salt on top create this summer wonder. Use a variety of tomatoes for a pretty look. I used some from my garden and some from Costco. Wow!

 

Summer Tomato Salad

Serves 6 as a side

5 large tomatoes of your choosing

8 cherry tomatoes

1 teaspoon kosher salt

½ teaspoon ground pepper

2 sprigs fresh oregano, leaves stripped off

2 sprigs fresh thyme, leaves stripped off

2 sprigs fresh parsley, chopped

2 green onions, green stem

Balsamic Vinaigrette

¼ cup balsamic vinegar

2 cloves garlic, minced

1 teaspoon sugar

1 teaspoon salt

¾ cup olive oil

  1. Slice tomatoes thinly and evenly. Arrange attractively on a plate.
  2. Sprinkle salt and pepper on the tomatoes. Sprinkle oregano, thyme and parsley leaves on the tomatoes.
  3. Whisk vinaigrette ingredients together until a bit thickened. Drizzle on top of tomatoes and let marinate for 10 minutes. Taste and add more salt if needed. Wh a scissorts or sharp knife, cut the green onions into small pieces. Serve immediately or refrigerate until ready.

Expandthetable suggestions

Tomatoes: Use any mixed selection of tomatoes, weighing up to 2 pounds

Cucumbers: Add 1 cup thinly sliced cucumbers, peeled if not organic

Chickpeas: Add 1 can chickpeas, drained and rinsed

Olives: Add ½ cup halved olives of choice. If olives are very salty, reduce salt in recipe.

 

The comments, advice and opinions expressed here are those of authors whose books have been honored with a B.R.A.G. Medallion. They do not necessarily reflect the views of the owners, management, or employees of indieBRAG, LLC.

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