- Weight Goals with Sue Galluzo
- Eat to Beat Inflammation
- A Better Butter Chicken
- Begin Your Day with Energy
- Smart Starts for Back to School
- Tropical Twister
- Tropical Cobb Salad
- Tomato Salad
- Homemade Hibiscus Cold Brew Tea
- When Tears are Not Enough
- Fajita Steak Platter
- Walking on Sunshine
- Olive Oil & Omega-3s
- Chimichurri Potato Salad
- Granate Berry
I wait all year for a cool, luscious tomato on a hot day. In August and September, I enjoy fresh local tomatoes 24/7 while they are in season. When you’re entertaining in the summer, this is an absolute must-do. It doesn’t take more than salt to make these beauties shine, so celebrate your farmer for making this deliciousness possible!
2 pounds assorted ripe tomatoes (gorgeous ones of any size)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon high-quality balsamic vinegar
1 tablespoon red wine vinegar
Slice any large tomatoes into rounds, smaller tomatoes into quarters, and cherry tomatoes in half. Arrange the sliced tomatoes on a platter. Sprinkle them with the salt and pepper. Drizzle them first with the olive oil, then with the balsamic and red wine vinegars.
Excerpted from “No Crumbs Left” by Teri Turner. Copyright © 2019 by Teri Turner LLC. Published by Penguin and imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.