Here’s a super-simple idea to help you use up all of those gorgeous tomatoes at the market right now.
{Not that you needed any help in that area}
There’s something about yellow tomatoes that I just love – they always seem to be extra-firm, even when perfectly ripe. My picky tomato eater – who never ate them until the ripe old age of 34 – is also partial to the yellow variety, so that has to mean something.
I love the idea of throwing juicy, ripe tomatoes – red, yellow, any color – and creamy avocado slices on a bed of your favorite greens. From there, you could add whatever cheese you like or have on hand. I think blue cheese is exceptional here, but feta would also be nice. I used arugula because that’s my personal favorite, but you could also use a crunchy romaine if you prefer. And then, it’s all about your favorite vinaigrette. I made a simple balsamic version, which I make with a heaping teaspoon of Dijon, 1/4 cup of balsamic, a couple cloves of minced garlic, and 1/2 cup of olive oil – and seasoning, of course. Another idea would be to create a blue cheese vinaigrette instead of adding the cheese on top. Or in addition to, if you’re like me and just can’t get enough blue cheese.
It’s a no-recipe recipe, my favorite type of recipe – making it the perfect simple complement to any late summer meal, don’t you think?
Or, add a few pieces of grilled steak or chicken, and it’s a meal in itself.
