Heirloom tomatoes are everywhere right now. Farmer’s markets, grocery stores, and even in gardens all over the country. These tomatoes are at their peak for ripeness and I just couldn’t resist making a simple salad to go with our lunch today.
Our tomato plants are way out of control this year. This is our first garden in our tiny back yard. We put in two 4×4 planter boxes in the only sunny corner we have. I put in organic compost, worm casings, and organic soil.
Who would have thought that would have caused my plants to go crazy?? Three of my tomato plants are now close to 6 feet tall, and have well outgrown their tomato cages. We have tomatoes everywhere in our kitchen. (Check back later to see a post about roasting and freezing tomatoes later in the season.)
As you can see, these tomato plants are huge!!
- 2-3 heirloom tomatoes cut into chunks
- 1/4 cup gorgonzola cheese
- 8-10 fresh basil leaves sliced thinly
- 1 tablespoon avocado oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- Pepper to taste
In a medium bowl, add tomatoes, basil, and gorgonzola cheese crumbles.
In a small dish, blend vinegars and oil.
Pour dressing over the tomatoes and stir to blend.
If you are looking for other summertime salads, try one of these: