In the thick of summer, the garden gifts us big juicy meaty and delicious tomatoes. At our house, they are a variety of colors and shapes and they not only make great salsa and sauce, and are perfect sliced onto a sandwich or even eaten fresh with salt and pepper as a meal. A great way to enjoy these fruits is to make a fresh tomato salad with honey. Tomato salads can be as simple or as complex as you like, but here we’re giving you the
Summer tomatoes are so different from the ones you buy in the offseason. They’re juicy, sweet, and flavorful, and heirloom varieties are so colorful.
The honey in the dressing brings out more of the sweetness of the tomatoes, especially if they’re more acidic. Some varieties of heirloom tomatoes, like Green Zebra, have a bit of bite to them, so the honey helps to mellow them out.
Using a few large tomatoes in your salad is one option. If you can only find cherry (or pear..or grape..whatever you know them as) tomatoes at the market, they’ll work just as well! Instead of using 4 or 5 larger fruits, get a quart of small tomatoes and halve them for this salad. You can also add in onion, peppers, or a diced avocado to give a twist to this salad.
Come to think of it, our tomato salad would be great on top of crusty bread, served as a bruschetta. If you want to do this, just dice the tomatoes up a little smaller so they fit onto smaller slices of bread.
Mix Up Your Summer Tomato Salad
We always encourage you to play with our recipes and make them your own. This recipe only features and a handful of required ingredients, so you have lots of room to play:
- Add in chunks of mozzarella cheese instead of feta
- Blend in lime juice and cilantro
- Add some heat with thin-sliced jalapeño peppers
If you decide to make our fresh tomato salad with honey, post a picture and use the hashtag #waxingkararecipes on Instagram. We love seeing your photos!
Summer Tomato Salad with Honey
- 4 large heirloom tomatoes
- 2 tbsp. olive oil
- 3 tbsp. Feta crumbles
- 1/2 small lemon juiced
- 1 tsp. Waxing Kara Honey
- 1 tbsp. basil chopped
- dash salt and pepper to taste
Wash and dry the tomatoes. Quarter and then cut into medium sized chunks.
Blend together olive oil, feta crumbles, honey, salt, pepper, and chopped herbs.
Pour the oil mixture overtop of the tomatoes, and mix together in a large bowl. Cover and efrigeratd for a few hours before serving.