Friday, May 23, 2014

Got tomatoes? Make SALAD! #DressingItUp #PantryInsiders

When I went to the farmer's market last weekend, I was giddy to see heirloom tomatoes in pretty colors.

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

For the garnish:
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:
Combine all the ingredients in a small bowl. Set aside for at least 30 minutes. This will mellow the onion and allow the cucumber to take up the flavor of the wine vinegar.

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.