by Judy Kim
Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette
Yield: 4 servings
This is more of an assembly of ingredients than a recipe, which is exactly how I like to cook in the Summer. It's easy to pull together especially after a run to the Union Square Greenmarket, the largest farmers market in NYC. There's always so much to choose from, but I wanted to keep this salad simple. I like to marinate the tomatoes in the beginning to give them a garlicky touch. Letting them sit for 5 minutes or longer helps minimize the raw garlic flavor. Using a fine micro grater helps in that department too. (Grating is my favorite discovery, plus its faster than mincing!) Regardless the vinegar and nectarines will balance it out with just a touch of sweetness. If you don't have a specialty vinegar use balsamic vinegar, it will still be delicious!
You could add some burrata to this to make this a light lunch with a crusty loaf of bread and salted butter. A glass of rosé would be nice too.
- Cut tomatoes in half or quarters. In a large bowl mix tomatoes with garlic and season with sea salt. Set aside for 5 minutes.
- In a large platter arrange arugula greens, nectarines, red onion and tomatoes.
- Drizzle with grapefruit vinegar and extra-virgin olive oil. Finish with sprinkle of flake sea salt.
1 lb mix of heirloom and green tomatoes, in various shapes and sizes
1 garlic clove, grated on microplane
flake sea salt
5 oz arugula
3 nectarines, pitted and sliced
1/4 cup diced red onion
grapefruit balsamic vinegar such as The Filling Station vinegar
extra-virgin olive oil