I hate to complain. I really do. I know I’m probably starting to sound like a broken record, because I probably went into a thing about pumpkin-flavored stuff last year, but really. Can we stop oohing and ahhing over pumpkin spice lattes?
I get it. Some people like pumpkin. Some people are really into fall and this signals the beginning of fall for them. But, people. There are still peaches at the markets. And eggplants. And tomatoes. Beautiful, sweet, juicy tomatoes that will no longer be here a month from now. Can we just take a moment to revel in these things while they’re here? Because, I hate to break this to you, but, um… that’s not real pumpkin in your drink. It’s pumpkin-flavored syrup. Available any time of the year. In January, you’ll still be able to drink mocha-peppermint-cranberry flavored caffeine, but good luck finding tomatoes that take your breath away or a peach that will dribble its sticky juices down your chin.
Ok, now that I’m off my soapbox… I get it. I truly do. I really love fall, too. I love cardigans, apple-picking, chilly nights around a bonfire. I can see why, after the heat of summer, we’d all be ready for fall to make its appearance. But I also know that I want to enjoy every last scrap of summer before its gone. I want to live in the moment. Even though I know that next week, it will probably be in the 60s and I’ll have to pull out the sweater bins, today it is 80, and darn it, I’m going to fill up that kiddie pool in the back yard. And eat tomato salad for lunch.
In the late summer, tomato salad graces our dinner table at least two or three times a week. It’s insanely simple, but it’s almost always the most delicious part of any dinner I make. The whole point is its simplicity; the whole point is the tomatoes. All you need is a bit of olive oil and a touch of vinegar to bring out the sweetness of the tomatoes. It’s my favorite way to eat them. I questioned even writing this post because it’s almost too simple to bother writing down. But then I realized that some of the best ideas or recipes that I’ve gleaned from friends, blogs, and food magazines almost always are the ones that someone thought were just so ridiculously simple.
If nothing else, just take this as a reminder that there are still tasty, juicy, delectable tomatoes waiting for you to bring them home. And if you decide to make this salad, it’s simple enough that you can do it with a latte in one hand. Simple Tomato Salad
There are no ingredient measurements listed here, because it’s really up to you how you like your salad. But be careful not to overdo it on the vinegar or oil- a little goes a long way, and the juice from the tomatoes makes its own kind of dressing for the salad. And as much as I love this salad in it’s purest form, it’s very good with a sprinkle of fresh basil or thyme, or a handful of fresh mozzarella chunks thrown in, too.
White wine vinegar
Salt and pepper, to taste
Chop tomatoes into 1/2- 1″ chunks, and place them in a bowl. Drizzle with vinegar and olive oil, sparingly at first, and adding more after tasting. (Starting with a few tablespoons each is a good place to start if you’re using 4-5 tomatoes.) Season with salt and pepper and serve.