Our garden is climbing its fences. Literally!
The cucumber and mini pumpkin vines have gone crazy, taking over every last inch of space. Climbing over the fences and everything else we planted…you might have even heard me reprimanding those vines for threatening to strangle our beloved tomato plants.
(Yes, I do talk to my plants!)
Isn’t the month of August grand? With all its warm and sunny fresh veggie glory? It’s utterly delicious. And now, when the tomatoes are getting into full swing, it’s necessary to have a few simple recipes in your pocket, to fully relax and enjoy the fruits of your garden labor.
This Tomato and Ginger Salad comes together quickly, bursting with bright and tangy goodness. And when made with tomatoes of varying colors and shapes, it makes an especially pretty presentation. I rather fancy how this simple salad looks in the clear cut-glass dessert dishes that once belonged to my grandma. She recalls them being a wedding shower gift, back in 1943. I believe these dishes and this salad shall forever go hand in hand.
Ingredients
- 4 c. halved cherry or grape tomatoes
- 1/3 c. rice vinegar
- 2 T. honey
- 1 T. olive oil
- 2 T. finely minced fresh ginger
- 1 T. finely minced onion
- 1/2 tsp. kosher salt
- freshly ground black pepper, to taste
Preparation
Place tomatoes in a medium bowl.
In a small bowl, whisk together the remaining ingredients. Pour over the tomatoes and toss gently to coat. Although you'll be tempted to eat all of the salad right away, it really is better after it's had a chance to sit in the refrigerator for an hour or two. I highly recommend letting the flavors mingle for a bit!
Source
from a farmgirl's dabbles
Looking for more great ways to eat tomatoes? Here you go!
- Green Bean, Cherry Tomato, and Goat Cheese Salad – from Aggie’s Kitchen
- White Beans and Cherry Tomato Salad – from Simply Recipes
- Yellow Summer Squash with Blistered Tomatoes – from A Spicy Perspective
- Caprese Kabobs with Balsamic Vinaigrette
- Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
- Roasted Tomatoes with Basil and Thyme
I have TONS of grape tomatoes that would be perfect for this! Do you think ground ginger (in a bottle) would work in this or would you recommend fresh?
Lori recently posted..{wrong direction}
Hi Lori! I think ground ginger would be fine, but it wouldn’t give the same fresh zing. Let me know if you experiment with it!
This looks lovely! I’m curious what kind of tomatoes you have in your assortment.
Hi Jill – I just ran out to the garden, because I’d never remember how to spell the one! 1) Blondkopfchen “little blond girl”, a very small sweet yellow tomato with thin skin and no cracking, profuse yield…first year we planted, loved it! 2) Jelly Bean red grape tomato…sweet, thicker skinned with firmer texture, profuse yield…we also loved. 3) Green Grape…between the size of a large grape tomato and a small roma, love the green/chartreuse color it adds to the tomato mix, firmer fruit, sweet with a little zing…first year we planted, and again we loved it! 4) And finally…Sunsugar cherry tomato…my family’s absolute favorite that we plant every year. Sweet and rich, very flavorful, thin to medium skinned. Our kids eat them like candy, they’re always the first to disappear!
Your tomatoes are so beautiful, what a perfect use for them!
Laura (Tutti Dolci) recently posted..honey-butter muffins + grampa’s gourmet honey giveaway
Thank you, Laura. I love how simple this is to put together!
It looks like they like what you’re saying!
Thanks for the mention friend! My tomato vines are bursting at the seams! I’m always looking for new way to use them.
Sommer@ASpicyPerspective recently posted..Maple-Blackberry Yogurt Panna Cotta (Giveaway)
what a beautiful salad! i love tomatoes and i’m so curious about the ginger mixed in. sounds like an amazing combo!
xo
kellie