The sweetest treat of summer is a cherry tomato, plucked from the vine on my deck.
Each year, we ooh and ah over these little red morsels. And each year I look for new yet simple ways to enjoy them.
This summer, my husband had been hard at work rebuilding our little front porch. Our gable-and-wing Victorian with its Queen Anne touches once sported a larger porch, but several owners ago it was unceremoniously ripped off (so our late neighbor, Jim, once told me) and in its place a smaller porch was built. My husband and I would have both loved a larger porch, purists that we are when it comes to architecture, but we are also practical and the costs of building such a porch lost out to the costs of traveling somewhere (France, 32 days and counting).
My husband paces himself, so the porch was started on July 4 and is now nearly complete, save for a few minor touches and some paint. The colors? Tomato red and cream, the very colors of last night's salad.
Here's the recipe:
As many cherry tomatoes as you can harvest
3 green onions, sliced
1/2 cup sliced black olives
2 tablespoons roasted pine nuts
1 tablespoon fresh basil, chopped
1 tablespoon extra virgin olive oil
1/3 tablespoon red wine vinegar
scant pinch of sugar
dash freshly ground pepper
dash fleur de sel
I roasted salmon with ratatouille vegetables and served the salad as a side dish. We paired it with a white table wine from Michigan, ran out of that, and substituted Yellowtail rosé, which was a bit too sweet but nobody cared at that point.