Hi everyone, it’s Claire here from The Kitchy Kitchen. So few things are perfect exactly as the come—but peak-of-the-season summer produce is about as simply perfect as you can get. Its flavor is already fully realized, its textures are ripe, and its colors and juices are bursting. When at its best, I can eat a personal watermelon in one sitting. Honestly, a touch of acid, salt or sugar is all you need to add a bit of finesse to a produce dish.
In this case, I simply sprinkled a plate of heirloom tomatoes with lemon juice, sea salt and fresh herbs. I finished with olive oil for a bit of richness. You can do this with any fruit for a fresh and elegant salad or with any crisp and ready-to-eat vegetable—like avocado, zucchini or cucumbers. Today, I’m going with vibrant heirloom tomatoes. Enjoy!
- 4 large heirloom tomatoes, thickly sliced (works best with one green, one yellow, one red and one brown)
- 2 tablespoons mint, chiffonade
- 2 tablespoons parsley, roughly chopped
- 2 teaspoons majoram, finely chopped
- 1 lemon half, juiced
- ¼ cup olive oil
- 1 teaspoon flaked sea salt
- freshly ground pepper to taste
1. Overlap the tomato slices on a large plate, starting with greener tomatoes and moving through yellow, orange, red and ending with darker slices.
2. Sprinkle with lemon juice, then olive oil, then sprinkle with salt.
3. Sprinkle all of the herbs.
4. Finish with ground pepper. Serve and enjoy!
What fresh produce are you excited to serve this summer?
Share with me in the comments below.
The Kitchy Kitchen