easy tomato salad

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

Ingredients:

  • 1 pint baby heirloom tomatoes, halved
  • 1 tablespoon olive oil
  • kosher salt and black pepper
  • 4 scallions, chopped
  • 1 teaspoon grated orange zest

Procedure:

In a bowl, toss the tomatoes, scallions, orange zest, and olive oil.  Add salt and pepper to taste.  Serve.

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