This recipe is featured in our August 2014 Food +Entertaining Article, Summer’s Bounty.
Tomato SaladCourse: Salads
2 tablespoons green onion, thinly sliced
2 teaspoons sugar
3 teaspoons water
3 teaspoons olive oil
2 teaspoons white wine vinegar
salt and pepper to taste
1 clove garlic, minced
2 medium tomatoes, sliced
1/2 cup cherry tomatoes, sliced
micro greens for garnish
- Combine green onions and next six ingredients; stir well. Arrange sliced tomatoes on plate and spoon dressing over. Top with micro greens.
- If you are thinking about growing your own micro greens, we recommend Reclaimed Micro Gardens. These handmade, upcycled micro gardens are the perfect compact gardening solution. If you choose not to grow your own, you should try the amazing organic micro green mixes from Sunshine Cove Farms. We’ve tried them many times and they are simply delicious (and often spicy, which we love!).
- TIP: Don’t put your tomatoes in the refrigerator! Refrigeration causes them to lose flavor and develop a mealy texture.