Summer Side Dishes
I spent the better part of Saturday morning at the Santa Monica Farmer’s Market. Man, the summer tomatoes and fruits smelled delicious! So I decided, since we can enjoy tomatoes on our PV days, why not honor the tomato?! I tried to incorporate every variety I could find. And I thought instead of a picture of each of the dishes, I’d share some of the other pretty things I saw!
SUMMER TOMATO SIDE DISHES
CREAMY ICEBERG AND CHERRY TOMATO SLAW
3 T buttermilk
3 T plain greek yogurt
1 T parsley, chopped
1 T shallot or sweet onion, finely chopped
salt and pepper
1/2 head iceberg lettuce, shredded
8 cherry tomatoes, halved
Mix the first 5 ingredients and refigerate til you are ready to serve. Just before serving, toss the lettuce and tomatoes in the dressing and top with freshly ground pepper.
HEIRLOOM TOMATO, BASIL AND RED ONION SALAD
1 pound heirloom tomatoes, quartered
1/2 red onion, sliced
2 T basil, chopped
2-3 T balsamic vinegar
salt and pepper
Simply toss all the vegetables and fresh herbs in a bowl and drizzle balsamic over them. Season with salt and pepper.
3 T red wine vinegar
3 small beefsteak tomatoes, quartered
1 small Persian cucumber, medium diced
2 T basil, large chopped
2 slices oat bran bread, cut into 2-inch cubes
paprika
salt and pepper
Toss the bread in a bowl and spray it with olive oil spray. Season them with salt, pepper and paprika. Bake them at 275 for 10 minutes, tossing them a few times, or until they are crispy on the outside but still chewy on the inside. Set them aside to cool while you prepare the rest of the salad. Toss everything in a bowl and drizzle the vinegar over it, adding the croutons last. Season salad with salt and pepper.
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