Local Heirloom Tomato & Berry Salad
Photo: Anita Jaisinghani / Author
Composed salads lend themselves to so many possibilities — they have become my go-to salad.
For breakfast I’ll sauté mushrooms with a cumin seed pop, spread them on a plate, tuck in a few slices of tomato, throw some microgreens on top, sprinkle salt and red chile powder and a drizzle of olive oil and lime juice. In the evening, mustard seed roasted carrots plated with diced mango or peaches and mint leaves can be the start of a light dinner salad.
Given how short the treasured local heirloom tomato season is here in Texas, I find many ways to enjoy them, from raw in a salad to cooked into a masala or a chutney. Here is a truly local salad made with heirloom tomatoes from a small farm in Alvin, local blackberries and blueberries and cashew butter dressing.