Presenting the Tomato

Gardening gives me happiness and a connection with the land, a responsibility with the soil from where I get amazing fruits. What a joy to harvest them and then, with those fruits, concoct marvelous and simple dishes to enjoy with family and friends.

Tomatoes from my garden

 Take my Caprese salad:

● 2 beautifully ripe tomatoes, sliced 

● 1 ball buffalo mozzarella, sliced

● ½ cup fresh basil, mint and tarragon, chopped

● 1 roasted red pepper, sliced

● ½ cup Extra Virgin Olive Oil (EVOO)

● 1 teaspoon kosher salt

● 1 teaspoon freshly crushed black pepper

● More EVOO

On a plate, arrange sliced ripe tomatoes, sliced Buffalo mozzarella, herbs and roasted red pepper. Drizzle olive oil over salad and season with salt and pepper. Serve with additional EVOO.

Kir's Caprese salad

Or maybe let's try a Grilled Peach Panzanella:

For the Salad:

● 2 ripe but firm peaches, thickly sliced

● 6 slices of brioche bread  

● 2 ripe tomatoes, chopped in ¾ inch chunks

● ½ red onion, sliced extra thin

● Lots of fresh herbs (basil, mint, parsley, tarragon, chives), chopped

Dressing:

● 4 Tablespoons rice vinegar 

● 1 clove of garlic, crushed

● Salt and freshly crushed black pepper

● 1 teaspoon Dijon mustard

● ½ cup EVOO

Grill sliced peaches over mesquite charred wood. Remove from grill when fork tender and chop. Add to bowl.

Cut brioche into ¾ inch cubes. On a flat sheet pan, toast bread cubes at 350 degrees Fahrenheit until dry (about 10-15 minutes). Or, place them on the grill and toast until dry.

Combine peaches, brioche cubes, tomatoes, thinly sliced onion, and chopped herbs in a bowl.

For the Dressing:

Combine all ingredients in a Mason jar. Shake very well and dress the panzanella.

Panzanella Tips:

* Make the panzanella an hour or so before serving so the brioche gets softer with the dressing.

* This salad is equally delicious with nectarines, watermelon, cantaloupe, honey dew, plums or berries.

Kir's Grilled Peach Panzanella

And finally, I give you “Pa amb tomàquet“:

This is the name in Catalán for bread with tomato. This was a staple in the monastery in Monte Randa in Palma De Mallorca, Spain, and throughout all my monastic life. I fell in love with the simplicity and deliciousness of the 2 ingredients. It cries Summer and freshness. In its most simple way it is just tomato, bread, olive oil, salt and pepper. But you can add as many components as your creativity dictates.

Ingredients:

● Ripe tomatoes, sliced

● Country bread, sliced

● Extra Virgin Olive oil

● Salt and pepper

Optional:

Garlic (minced or sliced), herbs

Assemble like so:

Pa amb tomàquet

Enjoy your tomatoes!