Savor All the Varieties Perfectly Timed for a Harvest Salad
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By Rachel Rappaport.
Tomatoes get a lot of attention during July and August but here in the mid-Atlantic, the best tasting tomatoes are often found late August through September. Members of the nightshade family, which includes eggplants, potatoes and tobacco, tomatoes were thought to be poisonous for thousands of years. While the leaves do contain a chemical that is mildly toxic, all of the roughly 10,000 known varieties of tomatoes are safe to eat.
Tomatoes can vary in size from tiny half-inch cherry tomatoes to hearty beefsteak tomatoes which can be as much as six inches wide. Tomatoes are often thought of as a red fruit but they actually come in a wide variety of colors. Increasing in popularity are varieties generally called heirloom tomatoes. Heirloom tomatoes are grown from seeds of varieties that were common before tomatoes were cultivated on a massive scale for retail sales and export. Tomatoes from large farms for commercial sale are grown for attributes like uniformity of size and color, pest resistance and their durability during transport. Heirloom tomatoes are often more flavorful than their supermarket counterparts because they are bred for taste rather than looks or durability. Heirloom tomatoes come in a greater variety of colors including yellow, orange, purple, pink, black, white, multicolored and even striped. They often have a more textured, bumpy appearance than what one is used to seeing at the grocery store. While heirloom tomatoes are becoming available at large grocery chains, they are usually found at farmer’s markets, specialty stores or someone’s backyard. Some popular varieties include the aptly named Green Zebra, Yellow Pear and Black Krim.
Despite the differences in appearance, the rules on what to look for when purchasing a tomato are universal. Tomatoes should have smooth, unblemished skin. Discard tomatoes with soft spots. The color should be consistent and bright right up to the stem. If picking tomatoes directly from the vine, ripe tomatoes will come off with little resistance; tugging is not necessary. For varieties that are yellow or green when ripe, it is important to give them a little squeeze to test that they are firm but not hard. Unripe tomatoes will have little “give” while ripe tomatoes will feel firm but supple. After you bring your tomatoes home, do not refrigerate them! This deadens their flavor and adversely effects texture. Tomatoes will keep on a counter at room temperature for roughly one week.
If caught with unripe tomatoes at the end of the season, to ripen, place them in a closed paper bag in a warm, dry, dark place for one to two weeks.
This recipe makes the most of prolific cherry and yellow pear tomatoes. The in-season corn and cabbage add crunch and color.
Heirloom Tomato Salad
Serves 6
INGREDIENTS
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1 1/2 cups boiled or grilled corn kernels
1 1/2 cups chopped red cabbage
1 1/2 cups halved small heirloom tomatoes
1 cup chopped red onion
1 bunch scallions, diced (green and white parts)
DRESSING:
¼ cup white wine vinegar
1/3 cup olive oil
¼ teaspoon yellow hot sauce
¼ cup lime juice
DIRECTIONS:
In a small bowl, whisk together all of the dressing ingredients. Set aside. In a large bowl, toss together all of the salad ingredients. Drizzle with dressing then toss to coat. Refrigerate for 15 minutes before serving.
Rachel Rappaport is a cooking teacher, food writer and award-winning recipe creator. Her blog, found at coconutandlime.com, is one of the top-rated food blogs in the country and boasts over 600 of her original recipes.
