a bohemian tomato salad

a bohemian tomato salad

My intent was to buy string beans.

Instead, I walked out of the farmstand with chicken, two dozen eggs, some fermented coconut yogurt (totally weird by the way), fresh basil, and the most beautiful bunch of sunflowers perched right next to me as I type. Pretty hues of espresso, golden caramel, and burnt yellow compete for my attention.

I also walked out with the best impulse buy ever: a pint of baby heirloom tomatoes.

I grew up eating tomato salad, the Italian way.

Picture this: a big bowl of juicy tomato wedges tossed with with shaved celery, Vidalia onions, and a generous amount of salt (no vinegar). On the side, we served plenty of sesame semolina bread cut into neat little slices for dunking. Everyone in our family went crazy for this salad, especially when Grandpa made it.

Ingredients

  • 1 pint of baby heirloom tomatoes, assorted colors if possible
  • Drizzle of olive oil
  • Salt and freshly ground black pepper
  • A few sprigs of fresh basil
  • 2 tbsp roasted sunflower seeds (mine were roasted + lightly salted)
  • Quinoa and Black Bean Tortilla Chips, wholegrain chips, or torn up pita bread- it's your choice
Read the whole recipe on The Clever Carrot