It has been hot here, but every time I think that it’s too hot to go outside I stop and reflect on how I will feel 6 months from now when it is ten million degrees below zero and nine feet of snow. I quickly slather my children in sunscreen and soak up the last few hot days of summer, packing in as many outdoor activities as possible. Let’s go to the park, for a walk, how ’bout a bike ride, anyone for a run through the sprinkler?
I have been counting the days until my daughter starts preschool—Holy Lord how can one child ask so many questions? But I found myself clutching to every last second as I dropped her off— fixing her hair, straightening her shirt, and giving one last hug before she finally freed herself from me and went into her classroom.
This salad is an homage to this time of change. A celebration of all the wonderful flavors of summer before we say good-bye and embrace the new, warmer essence of fall. With all my amazing Heirloom tomatoes ripening before my very eyes I can at least give myself completely to this salad. Sweet, juicy cherries, fragrant tomatoes, nope, no regrets here.Print
Sweet Cherry and Tomato Salad
- Yield: 4 1x
- 1 pound fragrant, ripe tomatoes, quartered if small or sliced if large
- 1/2 pound sweet cherries, pitted and halved
- 1 shallot, thinly sliced
- 1/4 cup basil leaves, large leaves torn into bite-sized pieces
- 1 tablespoon saba or reduced balsamic vinegar
- 1 tablespoon olive oil
- salt and black pepper
- Arrange the tomatoes, cherries, shallot and basil on a large platter. Drizzle with saba and olive oil. Season generously with salt and pepper and serve.