Heirloom Tomato Salad

The tomatoes on the plants in our garden are still green, but Tutti Frutti has been selling beautiful heirloom tomatoes for a couple of weeks. I assume they're greenhouse grown, but they're still ripe and juicy.

However, since they don't have the acidity of field-grown tomatoes, I tossed them with a mustardy dressing and our spicy homegrown arugula to make an assertive side to our barley salad on Sunday.

Tracie thought they were the best dish of the day and kept spooning them onto her plate. She was sure there was balsamic vinegar on them, but there wasn't.

Here's the recipe so she (and you) can reproduce it at home. It will be good with non-heirloom tomatoes and less-fiery store-bought arugula as well. (Although it's worth growing arugula just to have its pretty peppery flowers as a garnish.)

Heirloom Tomato Salad

1 tsp dijon mustard

3 tbsp red wine vinegar

1 tbsp minced shallot

1 tbsp minced chives or Egyptian Walking Onion leaves

3 tbsp olive oil

1 lb heirloom tomatoes

1 cup arugula leaves

sprinkle of fleur de sel

Whisk together the mustard, vinegar, shallot, chives and olive oil. Season with salt and pepper to taste. This will make extra dressing that is great on romaine lettuce. It will last a couple of weeks in the fridge.

Cut the tomatoes in chunks. Add the arugula leaves, torn in pieces if large.

Sprinkle about a third of the dressing over the vegetables and toss gently. Put in a serving dish, sprinkle with some fleur de sel, and garnish with arugula flowers.

Serves 4