Heirloom Tomatoes for a Picnic
As the weather warms, I crave lighter fare with flavors from the garden. A weekend joy in California is visiting the local farmers market to select extraordinarily fragrant florals and leafy, organic produce that is abundant, sun-ripened, and fresh.
My favorite two ways to enjoy the season’s first heirloom tomatoes require assembly only:
GRAZING BOARD FOR ONE
On an oversized plate, gather:
Crisped sourdough flatbread (like this olive oil and sel gris variety from Rustic Bakery, whose Marin location is a must-visit)
Tart and herbaceous jams (Dalamatia’s sour cherry spread and Mitica’s blackberry rosemary jam are favorites)
Good quality cheese (triple-cream brie, chèvre, and red leicester pair well)
Fresh heirloom tomatoes from the market
Finishing oil and flaky salt
Generously crumble or spread your cheese selection onto the flatbread, layering jam and honey to taste. Thickly slice tomatoes, completing with a drizzle of olive oil and flecks of salt. Enjoy in the sun.
PANZANELLA SALAD
The beauty of this traditional Tuscan dish is its customizability. Gather in accordance to your own ingredient ratio preferences:
BASE
Ciabatta or baguette, stale, torn into rough cubes
Large, ripe heirloom tomatoes
Hothouse cucumbers
Red onion
Large basil leaves
DRESSING
Garlic
Dijon mustard
Champagne vinegar
Finishing olive oil
GARNISH
Zested lemon
Toss all, garnish, and let sit to allow flavors to marry.
