Remember when the only tomatoes you could find at the store were red? And not just red, but that kind of washed out red, that did not bode well for the flavor of said tomato. Thankfully those days are behind us and now an array of heirloom tomatoes is becoming easier and easier to find.
I love heirloom tomatoes, I love looking at them, taking pictures of them, talking about them, and eating them. The shades of reds, greens, yellows, purples, all beautiful.
When I eat good tomatoes, I don’t want much done to them. I’m more than happy to eat them like an apple, taking big, messy bites out of them, with pauses for fresh sprinkles of salt.
But sometimes, one needs to step up to the plate, and do a little something with them, and what I did was Tyler Florence’s Heirloom Tomatoes and Black-Eyed Peas. Well, I sort of did it, since I didn’t have any watercress or red onion, so I subbed in a little fresh parsley for color. And then I kind of diced them instead of artfully slicing them and arranging them oh-so-prettily like Tyler (we are on a first name basis) does.
I’m not going to post the recipe, since you can follow the link above and see the recipe on his site. Plus you get the benefit of seeing his interpretation of how this salad should look. Doesn’t matter, mine was quite yummy, I should know I ate it for three days in a row, and would have eaten it for more, it’s just that I ate it all up.
This lovely summery salad will be my entry for this week’s Tyler Florence Fridays!
Music listened to while cooking: Homeby The BoDeans.