Tomato Salad

The unofficial official start to summer! And to me that means peak tomato season is approaching but not fast enough. Tomatoes in their prime are like sweet berries that burst in your mouth with juice running down your chin. Pile them in your shirt-basket and try to get inside before eating them all. A little dirt doesn’t bother me!

My preferred tomato salad formula:
- Heirloom tomato, yellow & red grapes, cherry tomatoes, and cocktail tomatoes.
- white balsamic vinegar
- a nice quality extra Virgin olive oil
- cracked black pepper & kosher salt or Himalayan salt
- honey / optional

Yield: 2 servings

Time: 15 minutes

Ingredients

1/4 cup olive oil

3 tablespoons white balsamic vinegar

2 teaspoons honey

kosher or himalayan salt

cracked black pepper

1 lb. heirloom tomatoes, halved or quartered

Method

1. In a large bowl whisk olive oil, vinegar, honey, salt, and pepper.

2. Toss tomatoes to combine and taste for seasoning.

Green Goddess Beans

Yield: 2 servings

---

GATHER THE GOODS

---

1 (15 oz.) can white navy beans, drained

2 tablespoons olive oil

1/2 teaspoon smoked paprika

3/4 teaspoon kosher salt

Juice of 1 small lemon

1 tablespoon mayo

1 tablespoon sour cream

2 tablespoons finley chopped basil

2 tablespoons finley chopped parsley

2 heads romaine, cut into thirds

2 soft boiled eggs, halved

1/2 teaspoon cracked black pepper

---

MAKE IT

---

1. In a small bowl combine beans, olive oil, smoked paprika, and salt to taste.

2. In a small bowl combine lemon, mayo, sour cream, basil, and parsley. Season with salt to taste.

3. Plate salad and beans with egg yolks. Drizzle salad and beans with dressing. Sprinkle with freshly ground black pepper.