Composed Summer Tomato Salad

Composed summer tomato salad with fresh basil and shaved parmesan in a white shallow bowl.

When you’re in the thick of it (tomato season, that is) you don’t actually have to do anything to tomatoes. Yes, you can stack them up with thick slabs of buffalo mozzarella, heaping dollops of burrata, a smear of ricotta, your best balsamic reduction, and a drizzle of the fruitiest olive oil in your pantry but you can also haphazardly cut them into chunks, sprinkle on some Maldon salt and freshly cracked pepper and call it a day. That’s the thing with heavily ripe heirloom tomatoes, they’re a rare, gorgeous gift we only receive once a year* and when we have them, we need to make the best of them (however that may be.) I’ve been eating tomatoes nonstop this week, usually with a baguette that’s been heavily coated with fresh goat’s milk cheese and maybe some chili flakes. We’re in the middle of a heat wave in Vancouver, no one has air conditioning, and I live in an apartment without the faintest hint of a cross-breeze so I’m thankful for the ease that is fresh tomatoes on multiple levels. Here’s how I’ve been enjoying local tomatoes most nights; with a sense of playfulness based entirely on ingredient improvisation and of course, shining a spotlight on the natural flavour of the tomatoes. You’ll notice I don’t use any oil or vinegar here, feel free to add either or both if you like a more traditional salad.

*Unless, of course, you live somewhere perpetually warm and sunny (which Vancouver is definitively not.)

Composed summer tomato salad with fresh basil and shaved parmesan in a white shallow bowl with baguette slices and goat cheese.

composed summer tomato salad:

Big ripe summer tomatoes, cut into slices or chunks

Pinch of salt (I like kosher or Maldon)

Pinch of white granulated sugar

Fresh basil, cut into a loose chiffonade

Shaved parmesan

Dried chili flakes

Freshly cracked pepper

Arrange the tomatoes on a shallow bowl or plate. Sprinkle with a pinch of salt and white sugar. Let sit for 15 minutes. Give the tomatoes a little stir. Top with shaved parmesan, dried chili flakes, and freshly cracked pepper. Eat at room temperature with a glass of lightly chilled pinot noir. Enjoy!

Yellow tomato salad on a white heart-shaped plate on a blue background.

I’ve been listening to Chopin nonstop for about a week – it’s calming and it’s beautiful and I can write at the same time (when I’m writing professionally I find it difficult to listen to music with lyrics at the same time.)

Chopin – Nocturnes

Kitsilano Farmers Market

Heirloom tomatoes and little peppers. Also purchased: some peppery arugula, radishes and 2 basil plants. On the way home I bought a bottle of Vinho Verde and I intend to spend the afternoon on my balcony reading cookbooks in search of the perfect tomato salad recipe and drinking ice cold Portuguese white wine.

And listening to samba music.

Astrud Gilberto – Stay