Very pretty and pretty damn tasty salad.
Over the weekend I picked up this assortment of stunning baby heirloom tomatoes. It was a gorgeous mixture of little reds and greens and yellows and oranges — all pretty and all delicious. I whipped up a salad of these tomatoes, which I halved and tossed with bocconcini (little balls of fresh mozzarella), shaved celery, red onion, and avocado. The dressing was a combination of white wine vinegar, dijon mustard, honey, fresh garlic, extra virgin olive oil, sea salt, and cracked pepper. For a little herbal kick I added some minced chives, parsley, cilantro, and fresh mint.
This is quite possibly the last week I can get great local tomatoes and I’ve been making the most of it, eating them every day. If you can still find some decent tomatoes in your area, I suggest you do the same. Right now.
OMNIVOROUS 