Is it just me or does it seem like the seasons have shifted a bit over the years? When I was younger, summer seemed to start in May and fall really did hit in September, now fall doesn’t really seem to start until late September or even early October. Maybe it’s global warming? Or maybe I just have a really bad memory.
Either way, I’m excited that it’s not really fall weather yet. Can you tell from what I’ve posted that past two weeks — blueberry & goat cheese ice cream, an arugula salad and a peach and blackberry galette?! Yea, you should all of these, asap!
Summer is one of my favorite times to cook because everything is so bright, fresh and colorful that it makes it easy! So while the weather holds out, I’ll be whipping up some of my favorite summery dishes before I can’t any longer.
Earlier in August, I had lunch at Luxbar with one of my friends who was in town for Create & Cultivate. Luxbar has always been one of my favorite restaurants! The food is incredible and it’s in such a fun, lively part of the city. It also brings back good memories of girls’ nights over the past few years.
Anyway, that day, I tried their heirloom tomato salad and fell in love, so naturally, I recreated it at home! It’s such a simple lunch or starter for dinner and looks stunning on a nice clean white plate. The presentation is pretty impressive and incredibly easy to achieve. Next time, I’d add a sprinkling of fresh oregano leaves for a nice herby finish!
Heirloom Tomato Salad
Ingredients
2 heirloom tomatoes, preferably different colors
1 avocado, thinly sliced
crumbled feta cheese
thinly sliced jalapeño
S&P
olive oil
Directions
Slice tomatoes thinly and layer like they are in the photo. Top with avocado, jalapeños, feta cheese. Season with salt and pepper and drizzle with high quality olive oil.
What summer foods are you not ready to say goodbye to yet?
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