As much as I’ve urged Fall to get here, it remains so stinkin’ hot where I am. So I am still eating things that require little use of my oven. And this simple number has been my lunch every single day for the past week. I am in love!
My market has a bounty of Heirloom tomatoes right now, so I’m all over that. Before I blink, they’ll be gone. If you’ve never tried an Heirloom, you must – regular tomatoes don’t compare. Seriously. And they’re perfect paired with tangy marinated beets and salty feta.
I fear this might get lost in the abyss of pumpkin muffin, hearty soup, and sausage casserole recipes. But I couldn’t wait until next summer to share it with you all – it’s too delicious! And besides, surely I cannot be the only one who eats salads in September, regardless of the temperature.
Heirloom Tomato Beet Salad
Prep time: 10 minutes
• 2 medium Heirloom tomatoes, sliced
• Sliced pickled/marinated beets
• 1/4 cup crumbled feta cheese
• chopped fresh parsley
• black pepper
• extra virgin olive oil
On individual plates, arrange tomatoes and beets in an overlapping pattern. Drizzle a little olive oil over the top, then sprinkle with black pepper, parsley, and feta.
(adapted slightly from Martha Stewart)