TOMATO SALAD TWO WAYS
Savoring the Last of Summer's Bounty

As the sun sets earlier and we swap beach towels for blankets, we are eager to hold onto the sweetness of summer. While mid-September means having to bid farewell to warm weather and days spent sunbathing, we find we can still serve up a little taste of summer on our dinner tables while we transition to the next season. We're happy to share with you two recipes for a fresh take on your late summer harvests. Whether your produce is from your own garden, freshly picked from Bartlett's Farm, or collected from Sustainable Nantucket's Saturday farmer's market, these recipes are a taste of summer that celebrates the close of a beautiful season.

Recipe & photography courtesy of Allison Hudson of @fromtheathleteskitchen.

Tomato, Peach, Basil & Mozzarella Salad
with Lemon Zest & Olive Oil

Special Tools:

● Lemon zester - I find a microplane works best.

● Serrated knife / tomato knife

Ingredients:

● 2-3 Tomatoes

● Three Peaches

● One Bunch of Basil

● Large ball of Mozzarella

● One Whole Lemon

● Olive oil

● Salt & Pepper

Steps:

  1. Slice tomatoes crosswise, about a quarter-inch thick per slice. Stack and set slices aside.
  2. Slice peaches to the same thickness. If the pit will not release easily from the flesh, slice vertically / do the best you can slicing around the pit! Set slices aside.
  3. Slice mozzarella to the same thickness or slightly thinner. Stack slices and set aside.
  4. Tear most of the leaves from the bunch of basil, set aside.

Assemble the salad:

  1. Start with your favorite platter and serving utensils & arrange the prepared ingredients:
  2. Place one tomato slice about two inches from the edge of the platter.
  3. Place mozzarella slice on top of the tomato, leaving 1⁄4 of the tomato showing.
  4. Add 1-2 basil leaves on top of the mozzarella.
  5. Place one peach slice on top of the basil, leaving 1⁄4 of the basil leaves showing. The slices should be assembled so they start to follow the curve of the platter.
  6. Add the next tomato slice on top of the peach. Repeat this order of ingredients around the platter until complete. Tip: If you run out of slices before encircling the platter, a sprig of arugula or other greens will complete the salad beautifully!
  7. Holding the lemon above the salad, use the lemon zester to sprinkle the zest over the platter.
  8. Drizzle with olive oil and add salt and pepper to taste. Enjoy!

Tomatoes with Buttered Corn Cut off the Cob, Basil & Burrata

Special Tools:

  • Large pot for boiling corn
  • Kitchen Tongs
  • Large sharp knife

Ingredients:

  • 2-3 ears corn
  • 2-3 tomatoes
  • One bunch of basil
  • One large ball of burrata
  • Butter
  • Olive Oil
  • Salt & Pepper

Steps:

  1. Set water to boil for corn
  2. Meanwhile, slice tomatoes crosswise, about a quarter-inch thick per slice. Stack and set slices aside.
  3. Tear most of the leaves from the bunch of basil, set aside.
  4. Boil corn for six minutes.
  5. Using tongs, remove corn from boiling water and butter immediately.
  6. Cut kernels from cob as soon as cobs are cool enough to manage.
  7. Begin to assemble the salad:
  8. Start with your favorite platter and serving utensils!

Arrange the prepared ingredients:

  1. Place one tomato slice about two inches from the edge of the platter.
  2. Next, place 1 - 2 basil leaves on top of the tomato, leaving 1⁄4 of the tomato showing.Repeat this order of ingredients around the platter until complete.
  3. Place the burrata at the center of the platter. The tomato and basil arrangement will encircle the cheese.
  4. Place the cut corn kernels around the burrata. Some will spill onto the tomatoes, which looks pretty. (Think of this step as sprinkling the corn around the cheese, vs making a strict circle.)
  5. Drizzle with olive oil and add salt and pepper to taste. Enjoy!
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