The key to enjoying delicious native tomatoes is never to refrigerate them (it makes their flesh mealy). There are so many varieties of heirloom tomatoes to enjoy — reds, yellow, oranges, stripes, ringed plums — that you can’t go wrong. Serves 6
Ingredients:
5 cups heirloom tomatoes of choice
2 small cucumbers
1 avocado, peeled and pitted
¼ cup red onion, finely chopped
¼ cup fresh basil
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Chop tomatoes, cucumbers and avocado into bite-size pieces and combine in serving dish. In separate bowl, combine onion, basil, vinegar, oil and salt and pepper to taste. Pour over tomatoes and serve.
COOK’S NOTE: Combine green and purple varieties of basil for an especially beautiful presentation. — Adapted from “Clean Food,” by Terry Walters, 2009, Sterling Publishing
