Recipe by Chef Cindy
These colorful, juicy tomatoes came straight from my garden! And if you haven't had the pleasure of growing your vegetables yet, what are you waiting for! Even if it's in a planter, on a rooftop, or in a community garden, it's so easy. I highly recommend starting with herbs and tomatoes for first-timers. And trust me, if I can do it (lacking a green thumb), you can do it. When you watch your plants turn from seedlings into mature plants that produce something you can eat, it's fantastic! Never mind how delicious it is, freshly picked - right at the point of peak ripeness. That's what makes an incredible summer Garden Heirloom Tomato Salad with Cipollini Onions.
With just a little bit of maintenance weeding and watering, mother nature takes care of the rest by providing the natural sunlight.
I especially enjoy growing a variety of tomatoes that aren't normally seen in the supermarket. Garden Heirloom Tomatoes tend to have a more unique taste and look. Perfect for a quick tomato salad with just a few ingredients so the taste of the garden tomatoes stand out. Just add a drizzle of olive oil, to the tomato basil mixture (onions optional), and you have a delicious, juicy summer tomato salad.
- Yellow Pear Heirloom
- Sweetie Cherry Heirloom
- Unripe Green Tomato
- Brandywine Heirloom
- Green Zebra Heirloom
- Indigo Rose
Why do home grown tomatoes taste better than store bought?
In order for the tomatoes to hold up through the whole "pick to ship" process, tomatoes need to be picked before their peak ripeness. There is a certain maturity point in the green stage of picking the tomatoes that will determine how good they will taste. The problem is, it is hard to know that from just looking at that the tomatoes. So many times they are picked too early resulting in tasteless tomatoes! To learn more about the difference, check this out this post from the Produce Nerd.
To see the original post for this recipe click on the link below:
Garden Heirloom Tomato Basil Salad with Cipollini Onions
- variety of garden heirloom tomatoes
- cipollini onions
- extra virgin olive oil
- handful fresh basil chopped
- sea salt & pepper
- Cut the tomatoes into bite size pieces, preserving the juices for the bowl/plate.
- Peel & slice thinly cippolini onions and scatter with tomatoes.
- Drizzle olive oil over the tomato & onion mixture.
- Top with basil. Add salt & pepper to taste.