Summer glorious summer. It’s my favourite time of the year when it comes to food since everything tastes sooo much better. Seriously, I forgot how great vegetables can taste (and look). Tomatoes finally don’t taste like cardboard. And the market stalls are all but flooded with fruit, berries, new season root vegetables and greens all of which make food shopping so much more exciting. Gone are the days of online grocery shopping – well at least for the summer, but I don’t mind, not at all. Not surprisingly though – for me grocery shopping was never about stocking up on ‘greens’, but rather a whole experience, I pretty much take it as an ‘outing’. And London, by the way is literally sprinkled with farmers markets, so there’s always something to look forward to.
Fast forward to the last visit to my local farmer’s market in Orange square, on Pimlico road – I found myself in a heaven of tomatoes. Imagine me rocking up to a stall of a size of pickup-truck with tomatoes in all shades or red and yellow aaaand green… A dream. I instantly felt somewhat transported to my childhood times and the tomato harvest my brother and I used to drag home bucketfuls. I mean, this was pretty close – I ended up buying 3 kilograms, you know, just in case. In fact I thought to use this opportunity and make a couple of my favourite recipes, which I did and will share with you them soon, because this little ‘accident’ recipe just happened to be perfect in every way – simple, flavourful and quick and easy to make. The key though is actually getting your hands on the actual tomato that tastes somewhat orangey. Maybe that’s a cross between two? Who knows? So for the accuracy purpose please talk to your seller and ask for either ‘Mr Stripey heirloom tomatoes’ or ‘Rainbow heirloom tomatoes’ – either/or should work just fine.
So here’s what you’ll need for 1 portion of tomato salad:
1 large or 2 smaller Mr Stripey /Rainbow heirloom tomatoes
2 table spoons of cooked tricolor quinoa
A pinch of salt and cayenne pepper
Small bunch of chives and parsley
Enough feta to crumble up on top
Olive oil and lemon vinaigrette.
Slice the tomatoes and assemble on the plate. Add 2 tablespoons of cooked and salted tricolor quinoa (cold), add chopped herbs, sliced or whole olives, sprinkle with salt and drizzle with olive oil and lemon vinaigrette. It’s that simple.
If you can’t get your hands on the exact kind of tomatoes I’ve mentioned, use yellow tomatoes and add a squeeze of orange juice on top.