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cherry tomato

Sweet Corn, Sungold, & Cilantro Salad

TIME: 15 MINUTES; SERVES: 4

In the dog days of Summer, heat can make it difficult to grow tasty salad greens. This can be bothersome because we oftentimes crave a refreshing, crunchy, raw salad when it’s so dang hot out.

Cue the “Summer Salad!” This is one of my favorites because it epitomizes everything about the season, and takes just a few minutes to prep. For a more savory spin, substitute regular ol’ red cherry tomatoes or chopped plum tomatoes for the super sweet Sungolds. If you don’t like cilantro, use basil! Parsley! Dill! I love to add a little feta in there, but this can also be 100% vegan.

INGREDIENTS

3 ears very fresh sweet corn, kernels shaved off (save cobs for stock)
1/2 bunch cilantro, roughly chopped, or herb(s) of choice
1 pint Sungold cherry tomatoes or red cherry tomatoes, halved
1 tbls. red onion or shallot, minced
1 oz. feta cheese (opt.)
Vinaigrette
1/3 cup extra virgin olive oil
1 clove garlic, grated
1/4 cup sherry vinegar
Salt and fresh ground black pepper, to taste
1 tsp. Dijon mustard

METHOD

  1. Mix together the vinaigrette ingredients.

  2. Gently toss together the salad ingredients.

  3. Dress with half the vinaigrette. Taste, and add more if necessary.

  4. Serve alongside grilled fish, chicken, or a couple hard boiled eggs. Or try half an avocado spritzed with lime if it’s just too dang hot.

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Slow Roasted Cherry Tomatoes

TIME: 1+ HOUR; SERVES: ~1 CUP

By the end of August, we have so many cherry tomatoes ripening on the vines, it’s hard to keep up with the harvest. Typically we open our tomato patch up to our CSA members for u-pick, and encourage folks to take advantage of the bounty.

Slow roasting cherry tomatoes is a great way to make a little out of a lot of fruit. If I have a TON, I’ll roast several batches and freeze for later. One of my favorite tricks is to slow-poach chicken at low temp in the oven, and while it’s cooking, slip in a baking sheet of cherry tomatoes tossed with oil, salt & garlic to stew alongside for an hour.

INGREDIENTS

2 - 3 pints cherry tomatoes; You can halve them for quicker roasting time, or throw them in whole if you have way too many and don’t care about bursting fruit.
Enough olive oil to generously coat
Salt, to taste

METHOD

  1. Preheat oven to 300°F. Coat the tomatoes with oil & salt, and spread in an even layer on a baking sheet.

  2. Roast for about 1 hour, rotating the pan halfway through. You want them to cook down significantly, and become slightly browned. If they’re taking forever, turn up the heat to 350°F for another 30 minutes or so.

  3. Remove from oven when the juices have thickened slightly and the tomatoes are reduced. Let cool and store in the fridge for about a week, or freeze for several months.

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