Saturday, September 6, 2008

Heirloom Tomatoes with Baby Field Greens, Shaved Parmesan and Balsamic Glaze

The Temecula Farmers Market always has great produce. The boys and I went last Saturday after a morning swim workout to get flowers for Chessa. I couldn't resist getting these two huge heirloom tomatoes. One was a rainbow heirloom and the other was a persimmon heirloom. Nothing beats a really fresh ripe tomato right off the vine.

We had the missionaries and Chessa's parents over for dinner last Sunday and started with this simple salad. Just slice the tomatoes into 1/3" slices, drizzle with a little good olive oil, a sprinkling of sea salt, top with a slice of mozzarella and a small handful of field greens. Shave some parmesan, drizzle with a little more olive oil and sea salt and you're done... We added a few dots of balsamic glaze that added a little more sweetness to the salad.

It's all about the fresh tomatoes.


the Kargis Family said...

Hey, your wife invited me to be a friend on her facebook. I was so curious, I just had to check you guys out. You're and old man (Ha Ha). I had no idea you were so talented in the kitchen. Impressive. I also saw some of your swimming and water polo pics it's good to see you haven't changed too much.

brit.brit.brit said...

love caprese! i like to add some stinky cheese..gorgonzola..herbed goat..hmmm.yes.thick shavings of got it. love your presention..always.