This week finds us bursting into our Tomato Salad Era, thanks to the hundreds of pounds of glorious tomatoes that are ripe and ready to eat this week at Wild Hare. Our greenhouse heirlooms are booming, and a rainbow of cherry tomatoes just keep rolling in. Our Romas, meanwhile, are riiiiight on the verge of mass readiness—the trusses are loaded with fruit that is just shy of ripe, so we hope to start boxing them up for bulk sale by next week. So before we get to saucing, I say we get down to the business of enjoying these beauties while they’re fresh, flavorful and at their precious peak. And aside from my radiant but humble Tomato Sandwiches, I live for Tomato Salads. The version that my grandmother raised us on is straightforward and darn delicious—sliced fresh Tomatoes, with sweet Onions or Cucumbers if she had them, dressed with “un po’ di aceto e piu olio” a little bit of vinegar and more than a little oil. (I think that’s how she worded it anyway. She’ll call me to correct me after reading this tonight if need be. Not to worry). Red Wine, Balsamic, or whatever vinegar she felt like along with Olive Oil. Eyeballed—with salt, pepper, and sometimes basil too, fresh but usually dried, and I would mop it up at the end of dinner with the spongiest slices of buttered bread from the basket. She offered a solid foundation for Tomato Salad making, and from there, I have taken my liberties. Sometimes I add torn and toasted bits of bread, cooked grains, beans or cheese. Last week, we blew our minds with Hetty Lui McKinnon’s version that incorporates steamed dumplings and a vinaigrette laced with Chile Crisp. It was incredible! So, be sure to scroll through for that linked recipe, along with a few others that I’ve rounded up with you all in mind. If you have a favorite, please do share!

For the love of tomatoes (and grandmothers;)
Katie

IN THE FARMSHARES THIS WEEK:

Tomatoes (Cherries,
Slicers and/or Heirlooms)
Cucumbers
Zucchini
Lettuce
Gravenstein Apples
and a bit of Italian Basil

RECIPES & SEASONAL TIPS

DUMPLING TOMATO SALAD WITH CHILE CRISP VINAIGRETTE
Hetty Lui McKinnon

• 2½ pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces (at room temperature)

• 1 garlic clove, grated

• ½ cup basil leaves, torn

• Kosher salt (such as Diamond Crystal brand) and black pepper

• 1 pound frozen potsticker dumplings (not thawed)

• Neutral oil, such as canola or vegetable

• 1 to 2 tablespoons store-bought crispy fried shallots (optional)

For the Chile Crisp Vinaigrette

• 3 tablespoons chile crisp (or chile oil)

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce, or more to taste

CONTINUE TO RECIPE

PANZANELLA
Love & Lemons

• ½ pound ciabatta or sourdough bread, cut into 1-inch cubes

• 1 tablespoon extra-virgin olive oil

• ½ cup thinly sliced red onion

• 1½ pounds tomatoes, sliced into wedges or halved

• ½ English cucumber, sliced into half moons

• 6 ounces fresh mozzarella, torn (optional)

• 1 cup fresh basil leaves, torn, plus more for garnish

• Sea salt

• ¼ cup extra-virgin olive oil

• 3 tablespoons sherry vinegar or red wine vinegar

• 3 garlic cloves, grated

• ½ teaspoon Dijon mustard

CONTINUE TO RECIPE

HEIRLOOM TOMATO & BLUE CHEESE SALAD
Ina Garten

• 2 pounds heirloom tomatoes, cores removed

• 1 pint heirloom cherry tomatoes

• Kosher salt and freshly ground black pepper

• Good red wine vinegar

• 8 ounces good Roquefort, such as Société

• Fresh basil leaves, torn or julienned

• Good olive oil

CONTINUE TO RECIPE

CAPRESE SALAD
Rachael Ray

• 3 vine-ripe tomatoes, 1/4-inch thick slices

• 1 pound fresh mozzarella, 1/4-inch thick slices

• 20 to 30 leaves (about 1 bunch) fresh basil

• Extra-virgin olive oil, for drizzling

• Coarse salt and pepper

CONTINUE TO RECIPE

MAKE-AHEAD QUINOA SALAD WITH CUCUMBER, TOMATO & HERBS
J. Kenji Lopez-Alt

• 1 cup quinoa

• 1 pint grape tomatoes, split into quarters

• 1 large cucumber, seeds removed, cut into 1/2-inch pieces

• Kosher salt

• 2 small shallots, minced

• 1/2 cup roughly chopped flat-leaf parsley leaves

• 1/4 cup roughly chopped fresh mint leaves

• 5 tablespoons extra-virgin olive oil

• 2 tablespoons red wine vinegar

• Freshly ground black pepper

CONTINUE TO RECIPE

BLT PASTA SALAD
Two Peas & Their Pod

• 3/4 cup plain Greek yogurt

• 1/4 cup mayonnaise

• 2 tablespoons lemon juice

• 1 tablespoon chopped chives

• 1 tablespoon chopped parsley

• 3/4 teaspoon dried dill

• 3/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• Kosher salt and black pepper, to taste

For the salad:

• 10 oz rotini pasta, or other small pasta

• 8 strips bacon, cooked and chopped

• 2 cups shredded Romaine lettuce

• 2 cups halved grape tomatoes

• 1/4 red onion, thinly sliced

• 1 large avocado, chopped

• Salt and black pepper, to taste

CONTINUE TO RECIPE