Eating in season: tomato summer salad

Two things that let me know when it is summer time:

1.) When I bite into a fresh peach and the juices run down my arm

2.) Tomatoes are ripe and sweet
Well, maybe 3...I would also add:
3.) My dogs sound like a freight train with their excessive panting!

I was killing time at Bacchanalia the other day and I saw these baby organic heirloom tomatoes.  They also had fresh summer squash. I didn't know exactly what I was going to do with them, but I knew I had to have them. NOW! 

Once you have tasted something when it is at the peak of freshness, you will never look at food the same way again. What I would suggest is to learn what is in season where you live. Look at the produce schedules and get to know what to look for.  Here is a good one: http://www.goshenmarket.org/produce_schedule.htm

I never want to eat tomatoes out of season again after having this salad. I have been ruined! :)

Tomato summer salad

1 pint ripe cherry, grape or baby heirloom tomatoes

1/2 english cucumber, chopped into large chunks

3 small squash-any variety you like 

2 tablespoons chopped red onion

1 clove minced garlic
2 tablespoons jarred capers, drained
1 diced avocado

Juice of 1/2 of a lemon
1/2 cup fresh basil leaves, loosely packed 

Red wine vinegar

1/4 cup extra virgin olive oil

Salt and pepper

Serves 4

Start with your squash. Preheat a pan over medium heat with 2 tablespoons EVOO.  Chop off the ends and cut then in half lengthwise. Chop into small 1/2 moons, about 1/2 of an inch thick. Add the squash to the pan, season with salt and pepper and cook until browned and caramelized on both sides. Once cooked, take off the heat to cool a little bit.

Take your ripe avocado, remove the pit and discard. Chop into large chunks--you want to be able to see it in the salad. Plus, if you make it too small, it will turn to avocado mush!  Put it in a pretty bowl and squeeze the juice from a half of a lemon over the avocado. Toss it in the lemon juice so all of the cut sides get covered with lemon juice. This adds flavor and also prevents the avocado from oxidizing and turning brown.

Grab your tomatoes. Chop the larger tomatoes in half, or if they are small, leave them whole. Put them in the bowl. 

Take your cucumber and cut it in half, reserve the other half for another recipe.  I buy the English cucumbers because they are sweeter and have fewer seeds, but you can use any kind you like. Chop your cucumber lengthwise, and then into half moons. Try to make them around the same size as the squash. Add the cucumber to the bowl with the tomatoes and avocado.

Prep the rest of the ingredients--mince the garlic, chop the onion, basil, drain the capers. Add all of these ingredients, plus the cooled squash to the salad. Don't skip out on the capers--they lend a tangy brine flavor that really adds to the complexity. Plus whatever you don't use stores well in the fridge for a long time. 

Make the dressing:  this is VERY easy.  One part acid to two parts oil.  I used one tablespoon red wine vinegar with two tablespoons extra virgin olive oil.  Whisk together to combine and pour over the salad. Season the salad liberally with salt and pepper and toss to combine all ingredients.

Enjoy your summer!