I have finally acknowledged that summer is over. It didn’t come easily: I stomped my feet and tossed my head and pointed out to anyone who would listen that it was still quite pleasantly warm, and that and all the flowers (with the exception of our blue hydrangea, but that is an entirely different matter, which my Newsday colleague explains here) are still fully in bloom. So no, summer was not over (at least not in the New York area) until late last week.
And now we are in the final moments. The local heirloom tomatoes are making their last showing, reminding us like the warmth of the noonday sun that bits of summer remain. Hurry– before it is too late! Run to the farmer’s market or (if you are very smart and very fortunate) your garden and cup a warm, ripe tomato in your hands. Bend your face right over the stem end and inhale the tomato perfume. Capture it, memorize it. Hold on to it for nine months, when the sun and soil will again give birth to these luscious fruits.
Heirloom Tomato Salad with Caper Vinaigrette
1 tablespoon red wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 tablespoon drained capers
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pounds tomatoes; sliced, halved or quartered (depending on their size)
- Combine the vinegar, honey and Dijon in a small bowl; whisk to dissolve the honey. Whisk in the oil and when the dressing looks creamy, stir in the capers, salt and pepper.
- Cut large tomatoes in ¼-inch thick slices and cut cherry and other small tomatoes in half; arrange on a platter and drizzle with the dressing.
Makes 6 servings
Nutritional analysis for each serving: 116 calories, 10 g fat, 1 g saturated fat, 1 g protein, 7 g carbohydrates, 2 g fiber, 300 mg sodium