Spicy Heirloom Tomatoes

Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful salad.

Ingredients:
3-4 heirloom tomatoes
½ cup fresh corn kernels
3 tablespoons chopped fresh cilantro
¼ cup olive oil
¼ cup fresh lime juice
Pinch of cayenne pepper or paprika
Sea salt and fresh ground pepper
Cotija cheese

Method:
1. Rinse and slice tomatoes, arrange them on a plate. Take a serrated knife and run it gently down the ear of corn. Sprinkle the corn on top of the tomatoes.

2. Drizzle with a little olive oil, squeeze of citrus, top with sea salt, fresh ground pepper and a little cayenne pepper for a kick. Top with crumbled cotija cheese.

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Frisée Salad with Italian Plums & Hazelnuts

Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.

Ingredients:
1 medium head radicchio, torn into bite-size pieces
1 medium head frisée, torn into bite-size pieces
1 ripe Italian plum, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces blue cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper

Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.

2. Add the radicchio and frisée and toss until coated. Add the plum slices, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.

Summer Melon & Cucumber Salad with Basil

Juicy and incredibly crisp, this salad always receives rave reviews.

Ingredients:
½ very ripe cantaloupe or other summer melon, cut into ½-inch chunks
1 English cucumber, cut into ½-inch chunks
6 basil leaves, cut into chiffonade
¼ cup feta cheese, crumbled
Olive oil
Balsamic vinegar
Shelled sunflower seeds
Sea salt and fresh ground pepper

Method:
1. Toss melon, cucumber, basil, and feta in a medium bowl.

2. Mix equal parts olive oil and balsamic together in a small bowl, then drizzle over the salad, tossing to coat if desired. Finish with a sprinkling each of sunflower seeds, salt, and freshly ground pepper.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions

Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Ingredients:
2 sweet onions, peeled and sliced into ½-inch-thick rings
2 heirloom tomatoes, chopped
2 small ears of corn, shucked, blanched and kernels removed
1 scallion, diced
5 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 teaspoon honey
10 basil leaves, thinly sliced
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°. Arrange the sliced onion rings on a baking sheet and drizzle with 2 tablespoons of the olive oil and sprinkle generously with sea salt, tossing to coat onions on both sides. Roast for 40 minutes, flipping halfway through until onions are brown and soft. Remove from onion, allow to cool, then roughly chop.

2. In a large bowl, add the chopped tomatoes, corn kernels and scallion. Add roasted onions and toss with 1 tablespoon olive oil and a generous sprinkling of salt and pepper.

3. In a small bowl, whisk together honey with sherry vinegar, then add remaining 2 tablespoons olive oil, and salt and pepper then whisk well to combine. Drizzle dressing over the salad to taste and top with basil.

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