The place I take my kids to swim lessons also grows and sells hydroponic tomatoes. Their tomatoes taste exactly like the ones I pick from my own garden, except I get them in June! Menus during the week long swim/camp are all planned around those tomatoes. When it’s time to go home I always buy as many tomatoes as I think I can eat before they go bad. This year I made this salad with fresh herbs from my garden and with some of the tomatoes. Happy me!
My boys will NOT eat tomatoes. At least they think they will NOT eat tomatoes. I’m so sneaky they actually eat them all the time without knowing it. They love salsa, spaghetti sauce, pizza sauce, sloppy joes, etc all of which I make using fresh or home canned tomatoes. Oh, and they eat ketchup and BBQ sauce like it’s their last meal.
There is no way to disguise this tomato salad into anything besides Tomato Herb Salad. It’s okay, anyone who likes tomatoes in non ketchup form,will fall in love with this salad.
This salad starts with a simple Herb Vinaigrette! This would be amazing on anything, well maybe not anything. Almost though! Since winters are long here and we live a million miles from the grocery store, things like fresh herbs are hard to come by. So, when summer comes around and my garden is flourishing I take advantage of every minute of it.
Tomato Herb Salad and a steak for lunch, anyone? I felt so healthy, until I had dessert!
Of course, before I ate it I had to add a
little lot of Parmesan cheese. Man, all this talking about this Tomato Herb Salad is making me want some for dinner tonight. Take five minutes for yourself and throw this salad together. Who knows, maybe you can convince your NOT tomato eaters into trying it! Or you can be like me and not even try to talk them into it, because I didn’t really want to share anyway!
- ¼ c. olive oil
- ¼ c. lemon juice, fresh squeezed is better
- ¼ c. rice vinegar
- 1 t. balsamic vinegar
- 1 t. sugar
- ½ t. Kosher salt
- ¼ t. freshly ground black pepper
- 1 t. each fresh dill weed, oregano, basil, parsley, thyme
- ½ t. cilantro
- 4 large tomatoes
- shaved Parmesan cheese
- Add all vinaigrette ingredients to a mason jar. Screw on lid and shake until well mixed.
- Dice Tomatoes. Shave Parmesan cheese.
- Pour vinaigrette over tomatoes and toss.
- Chill for an hour. Serve.