There is so much about the summer that I truly love. I believe I frequently mention my adoration for fresh produce and the delicious gift of vine ripened juicy tomatoes.
With just a touch of salt ~
My mouth waters just thinking about it.
Most often I treat myself to the big Beefsteak heirlooms, with their gnarly and knobby edges and happenstance shapeliness.
This week I happened upon a basket of baby heirlooms.
Basket of Baby Heirlooms
2 c. baby heirloom tomatoes, halved and quartered (changing up the size makes for a fun and colorful salad)
1 lb. fresh asparagus, stems quartered, steamed until bright green, and flashed cooled in an ice bath (drained)
2 Tbs. fresh basil, cut into a chiffonade
2 Tbs. fresh chives (including the precious flowers), minced
1 Tbs. Dark Chocolate Balsamic Vinegar
1-2 Tbs. extra virgin olive oil
3/4 tsp. coarsely ground sea salt
fresh ground pepper
Combine all ingredients together and gently toss. Allow to marinate for at least 2 hours for the flavors to fully combine and develop.
Best served room temperature…along with your hot and steamy grilled goods!