Summer's Heritage: A Guide to Heirloom Tomatoes
Daniel and Kathleen Moss, of Fox Briar Farm in Hurlock, Maryland, offer some firsthand advice for shopping the markets for heirloom tomatoes
This dish keeps the tomatoes and herbs fresh and light. I will keep cooked farro in my fridge over the summer to make variations of this dish with whatever I have on hand. But for me the important part is using a contrasting array of heirloom tomato color and flavor.
Ingredients
SERVINGS: 4 Serving(s)
- 3 cups cooked and cooled farro
- 2 cups torn croutons
- 1 bunch scallions, sliced on a sharp angle, soaked in ice water for 20 minutes and drained well
- 1-2 pounds mixed heirloom and/or cherry tomatoes cut in 2 inch chunks
- 4 ears of sweet corn husked
- 1 handful of fresh mint leaves
- 1 handful of fresh basil leaves
- ¼ cup red wine vinegar
- 1 teaspoon dried chile flakes
- Salt and pepper
- Extra-virgin olive oil
Preparation
Put the farro in a big bowl. Add the croutons, scallions, and tomatoes. Using a paring knife cut the kernels off the cobs into the bowl. Add the mind and basil and toss everything together. Add the vinegar, chile flakes, 1 teaspoon salt, and a lot of twists of black pepper and toss again. Taste and adjust any of the seasonings to get the flavors nice and vibrant. Finish with 1⁄3 cup of olive oil and toss. Taste and adjust again. Serve lightly chilled or a little cooler than room temperature.
Adapted by Daniel and Kathleen Moss of Fox Briar Farm, from 6 Seasons: A New Way With Vegetables by Joshua McFadden
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