One of the wonderful things about warmer weather is the appearance of lovely ripe heirloom tomatoes at my local produce stand. It is on my way home from just about anywhere, so I can stop in easily to see if the tomatoes have come in yet. She has fresh eggs and goat cheese too, so every visit will yield something yummy. Recently, I got the first early pickin’s and made several salads and sandwiches with them. Heirloom tomatoes just have more intense tomato flavor than the hybrids usually in the grocery store, bred for ease of shipping instead of taste.
Heirloom tomatoes have a different look to the inside. I can almost smell the fresh tomato aroma from this picture. Heirloom tomatoes usually are not as pretty as the modern hybrids, but the flavor is just so much better.
I’m sure many readers have made a caprese salad, using tomatoes, fresh basil and mozzarella like this one, and I like mine with multiple colors of heirlooms. The purple ones aren’t in yet, but soon will be!
Sometimes the tomatoes are so big that making a stack and then cutting it in half is enough to serve two. Fresh mozzarella is placed between the layers, with fresh basil leaves from the garden.
Heirlooms are also wonderful on a turkey sandwich. They are so good that sometimes it is yummy to just have a tomato sandwich, spread thick with real mayonnaise.
I wanted to expand the stacked salad idea with something a bit different. I had an avocado that was ready to be eaten, so I decided to use it.
I sliced up an heirloom tomato and the avocado, and started on the cheese.
Here is one of those great kitchen gadgets that is just the thing when you need it, a cheese slicer. I get mozzarella in blocks and slice it medium thick for salads.
I just stacked the avocado slices with the tomato slices and the mozzarella.
Then a second layer.
This salad actually was already so moist with the tomato and the creamy avocado that it didn’t need any dressing.
Just a sprinkle of bold smoked salt and some cracked black pepper finished it off. Yum!
I made another one the next day to use another avocado, and this time made a Cranberry Vinaigrette for it, just for the extra flavor and sweetness.
On another day, nothing better than a BLT with thick sliced, applewood smoked bacon and fresh heirlooms!
Topped with cracked black pepper, yum!
Add a generous layer of lettuce, on whole grain bread with sesame seeds, and those thick tomato slices make a filling sandwich that will keep me quilting all day. No chips needed.
So good! That wonderful tomato aroma as the tomatoes are sliced, bursting flavor in your mouth as you eat. It is summer on a plate to me. Are you a fan of heirloom tomatoes? What do you like to do with them?