You Say Tomato, I Say “I want one”

If I had to pick one food to live on for the rest of my life, I would choose tomatoes.  For me, a day without consuming a tomato is a rarity.  A day that is definitely not the norm and one that I would never enter into willingly.

I was first introduced to the idea of consuming a tomato alone and in its entirety around the age of eight.  I was at my cousins’ house and two of their sassy neighborhood friends had stopped by for a visit, both with a freshly picked tomato in hand.  Curious presentation.  I figured they were carrying those tomatoes around either to play catch with or to mischievously toss at an unsuspecting victim {me}.  Then, they did something even more curious.  They didn’t toss, nor throw the red vegetable impersonators; they bit into them.  My cousins and I gave each other a weary glance before attempting to understand what the heck was happening at this moment. 

What are you doing that for? I asked, fearfully.

It’s delicious.  You’ve never eaten a tomato like an apple before? Tomato consumer #1 inquired.

I don’t get it.  That’s so… gross. I admitted, perplexed.

Don’t knock it ’til you’ve tried it. Tomato consumer #2 challenged.

Oddly, their whole-tomato consumption didn’t look so weird.  It actually looked pretty appetizing.  The 8-year-old version of myself had been convinced that I wouldn’t like something simply based on the premise that kids, in general, don’t tend to favor tomatoes.  However, guess who ran home that day asking her parents if she could eat a tomato like an apple?

My love of tomatoes has only grown over the years, and I look forward to the summer months when tomatoes assume reign over farmers’ market tables.  Last Saturday at Green City Market, tomatoes of all shapes, sizes, and colors were out in all their acidic glory.  Dan and I excitedly gathered a variety of them by the handful and toted them back to our place along with some other necessities (chèvre, microgreens, and lemon basil).  With so many fresh ingredients, this salad was created and devoured in 20 minutes flat.

Farmers’ Market Salad w/ Lemon Basil Dressing (Serves 2)

For Salad:

◊ 1 cup small tomatoes of choice

◊ 3 cups mixed microgreens

◊ 2 ounces crumbled herbed chèvre

For Dressing:

◊ 3 tbsp extra-virgin olive oil

◊ 2 tbsp red wine vinegar

◊ 1/4 cup grated parmesan

◊ leaves from 3 springs of lemon basil

◊ sea salt

◊ black pepper

Add olive oil, vinegar, parmesan, and basil to a food processor and pulse until a smooth dressing forms.  Season with salt and pepper.  Toss the tomatoes, greens, and dressing together in a large bowl.  Divide salad among two plates and top with crumbled chèvre.