It's still way too early for tomatoes to be harvested from fields, so these were greenhouse-grown. But still, they were local and they were colorful ... and I've been tomato-deprived for quite some time.
So, it made sense to overload a salad with tomatoes. Okay, there are other vegetables in the salad, but I used 1 1/2 tomatoes (1/2 a tomato in three different colors for one salad. Just for me.
Yes, I do like salad.
Salad: It's What's for Lunch
1 small cucumber, diced
1/4 cup diced red onion
Pinch of salt (1/8 teaspoon)
1 teaspoon Pompeian red wine vinegar
2 teaspoons water
For the dressing:
1 tablespoon Pompeian red wine vinegar
1 tablespoon creme fraiche
2 tablespoons Pompeian extra virgin olive oil
1/2 teaspoon dry thyme
Pinch of salt
1/2 teaspoon sugar
For the salad:
1 small romaine heart
1/2 small zucchini, thinly sliced
1 1/2 heirloom tomatoes, cut in wedges
Salt, freshly ground black pepper, and paprika, to taste
To make the garnish:
You can make this the day before, if you like. If your onion is very sweet, you could get away with a shorter marinating time. If the onions are harsh, let them marinate longer, to mellow them.
To make the dressing:
Combine all the ingredients in a small jar or salad shaker and shake to combine. You can also whisk this together in a small bowl.
To make the salad:
Put the romaine on a plate and top with the zucchini slices and tomato wedges. Sprinkle the salt, pepper and paprika on top. Drizzle the salad dressing on, then add as much of the garnish as you like.
This post is sponsored by Pompeian as part of the #PantryInsiders program.