Welcome back friends. It’s tomato season here in the northeast and it’s honestly one of my favorite veggies of the summer aside from corn. Often times you’ll find either or both on my dinner table all summer long and today I’m sharing a super simple recipe using heirloom tomatoes.These weird looking tomatoes get their name from families who have grown a specific variety and passed them down from generation to generation. Unfortunately in the past 40 years there has been a loss of many heirloom varieties, along with the many smaller family farms that supported heirlooms. The multitude of heirlooms that had adapted to survive well for hundreds of years were lost or replaced by newer hybrid tomatoes which are bred for their commercially attractive characteristics.
Heirloom tomatoes are sweeter, typically have a shorter shelf life and are generally more disease resistant than most commercial tomatoes. Because they lack the genetic mutation that would normally give them a uniform red color, you get imperfect shapes, sizes and colors that make them perfect for a beautiful salad or tart!
- 3-6 any size Heirloom Tomatoes of choice
- 1/2 cup grape tomatoes
- 1 large cucumber, diced
- 1/4 cup finely chopped red onion
- Olive Oil
- Apple Cider vinegar
- Salt & Pepper
- Garlic powder
- 1 tablespoon dried oregano
- 1/4 cup crumbled feta cheese
- Slice heirloom tomatoes and cucumbers into bite sized pieces. In a large bowl mix tomatoes with rest of ingredients. Season to taste.