I had hoped it would be TomatoWeek here at RWT – I have several recipes that are backlogged & all of them use the amazing tomatoes that are out in the markets right now – my blogging has been thwarted by some technical difficulties. I've been cooking with them all summer, as I'm apt to do. Pastas, salads, the good ol' tomato sandwich. They've been pivotal to easy and healthy meals in the midst of all of the life hullabaloo that's been going on.
This salad was something I threw together earlier in the season when work was particularly hectic and it was nice to have a lunch come together by slicing some tomatoes and using leftover salsa verde that I made into a dressing. It's a new way to have a tomato salad beyond the usual "Caprese" version that I've grown a bit tired of. While I'm partial to the heirloom ones and the ones grown by local farmers here, even Trader Joe's has a great heirloom cherry tomato mixture in stores here that are beautiful and flavorful. Use whatever you have on hand to garnish with – I like the saltiness of the feta with the sharp green onions, myself – the important part is the brightness of the tomatoes and the tangy spice of the Salsa Verde
Tomato Salad with Salsa Verde Vinaigrette – makes 2 entree sized salads
Add first 5 ingredients to a food processor. When pureed, drizzle in extra virgin olive oil until desired consistency – should be a chunky vinaigrette.
Slice and/or chop tomatoes and arrange on large plates. Spoon dressing over tomatoes and sprinkle with crumbled feta and sliced green onions. Salt and pepper the salad and serve immediately.