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Home » Hot News » Menu Specials » Late Summer Tomato Salad recipe

Late Summer Tomato Salad recipe

September 21, 2015 by Bishop Snedden

heirloom-tomatoesJohn taught a grilling class at The Hill Center last weekend. Beautiful day, great location — a devoted group of grillers learned how to make barbequed beer-can chicken, grilled shrimp, grilled beets and other tasty late-summer treats.

One of the sleeper hits was the tomato salad. It’s easy, and it’s the perfect way celebrate the final really good tomatoes of the season. Make it soon, before summer is totally gone.

Salad

  • 2 ½ lb tomatoes
  • Pinch each of kosher salt and black pepper
  • Pinch of sugar
  • 2 medium cucumbers
  • 1/2 large red onion
  • 30 fresh basil leaves, large leaves torn in half
  • 1/4 cup fresh mint leaves

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • Black pepper
  • 1 teaspoon kosher salt
  • 4 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano

Cut out center core of the tomatoes and slice lengthwise into 6-8 wedges. Cut each wedge in half crosswise (you want large, but still bite-size, chunks). Place the tomatoes in a large bowl and wake them up with a big pinch of salt, pepper and sugar; stir. Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin, leaving some skin on. Cut the cucumbers in half lengthwise, scoop out seeds and then crosswise into 1/4-inch slices. Add to the tomatoes. Peel the onion and cut lengthwise into slivers. Put the onions in with the tomatoes and cucumbers and give a good stir.

Clean and dry the basil and mint leaves, and stir into salad.

For the dressing, whisk all ingredients together in a small bowl. Pour over the salad. Marinate the salad at room temperature for several hours. It will release a lot of great juices that are delicious, so it may be better to serve this salad in a bowl.  Refrigerate any leftovers.

Bishop Snedden

About Bishop Snedden

Bishop grew up in Washington, DC and started working with Rocklands during high school. Her studies in Chemistry and travels abroad helped fuel her sustainably focused, well-rounded perspective. From front of house service to her current role as Director of Communications, Bishop’s journey reflects her dedication to our mission of connection, great barbeque and sustainability. She manages Rocklands’ marketing, branding, and communications, as well as special initiatives that support our mission of sustainability and community engagement. She writes about the latest Rocklands news to highlight the talented Rocklands’ teams that strive to create a positive impact on the community and the environment through delicious food.

Category: Menu Specials, RecipesTag: Hill Center DC, recipe, tomato salad
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