Heirloom Tomato Salad with Smoked Sea Salt and Thyme
With my CSA delivery beginning in just a few weeks and farmers markets slowly cropping up on the weekends, I’m itching to get my hands on all that super fresh produce. It’s easy to throw myself into countless experiments (some of which become shareable recipes) when the colors, smells, textures, and flavors are so hauntingly tantalizing.
Heirloom tomatoes are a fairly new addition to my plate. Despite every single magazine and blog singing their praises, I just couldn’t get past their moderately scary exterior. But even the super picky among us cannot deny their superior flavor and magnificent colors. One taste and I was won over.
Most people serve heirlooms as a stand-alone salad because they are confident enough to dominate a dinner plate. Here, I give them a tiny twist to amplify their spring-time flavor.
Though smoked sea salt might be tough to find at your average grocery store, Whole Foods and specialty grocers should carry it. Of course, it’s easily available online, too. Don’t worry about buying this special salt, and then watching it take a backseat in your spice rack. The flavor offers a one-two punch of sass that works on produce, in stews, scrambles, and especially over marinated mushrooms.
- 4-5 heirloom tomatoes in varying colors and sizes
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon smoked sea salt*
- 1 teaspoon fresh thyme leaves
- fresh cracked black pepper, to taste
- 1. Slice heirloom tomatoes into 1/4-inch thick slabs.
- 2. Arrange on serving platter. Drizzle evenly with EVOO, smoked sea salt, thyme, and pepper.
- 3. Enjoy!
- *Sea salt or another artisanal salt would work well here. If you don’t have the smoked salt, a drop or two of truffle oil would be a nice touch.
- Basil and dill would make a nice replacement for the thyme, but I like the depth that thyme brings.