While I was making baby food, it occurred to me that I hadn’t eaten lunch. In the past, I admit to making roasted carrots, millet and caramelized onion puree for my baby boy, and ironically ordering a pizza for myself and my hubby. Trying not to get in the habit of doing this, but also needing something to eat right away, I came up with this on the fly. Remember that gorgeous pineapple tomato I took a picture of? Well, these tomatoes in abundance at On The Vine right now, and are the sweetest tomatoes I’ve ever had, next to their peach tomatoes. Ok, I admit to eating the rest of the tomato over the sink, but that’s another story. I’ve been told we only have about a month left for tomato season, so let this be a forewarning that I will be taking full advantage of this!
Heirloom Tomato and Caper Salad
One heirloom pineapple tomato, 4 slices
Bunch of field greens with purslane
2 tsp capers, and 2 tsp additional juice
4 tsp olive oil
salt and pepper to taste
4 tsp goat cheese, crumbled (can substitute feta)
Place field greens on 4 salad plates. Top with tomato slice. Mix capers, caper juice, olive oil, salt and pepper in separate bowl, and drizzle over salads. Top with goat cheese crumbles. That’s it! Servers 4.