Most parts of the country are starting to see the end of the summer tomato bounty (not that you can’t find tomatoes year-round in your local markets, flown or trucked from locations many miles away). But here in the desert tomatoes are just getting started, and patio dining is trying to make a comeback with the cooler (sometimes) temps. This recipe, while maybe not fitting for the fall season in colder climates, is really nice for a late summer dinner in the desert. The tangy flavor of the orange zest is a beautiful compliment to the scallions. The original recipe used red grape tomatoes, but I found the baby heirlooms at Sprouts and thought they were so pretty, I swapped them out. I think the heirlooms even make it look a little more like fall. This post is also linked at Blessed with Grace. If you stop over there, you’ll probably find a lot more recipes celebrating fall. You know…the real fall. Enjoy!
Easy Tomato Salad
- 1 pint baby heirloom tomatoes, halved
- 1 tablespoon olive oil
- kosher salt and black pepper
- 4 scallions, chopped
- 1 teaspoon grated orange zest
In a bowl, toss the tomatoes, scallions, orange zest, and olive oil. Add salt and pepper to taste. Serve.