We went to a goodbye party for a friend last night. Like many Burlington shindigs, it was a potluck. I showed up with this salad, which made it one of three tomato-based salads on the table.
Yes, it's tomato season here in Vermont.
And while we never got around to growing our own veggies this year, we're definitely benefitting from other people's abundance. We have twice now been graced with overflowing baskets of beautifully colored tomatoes, and I am loving it.
I'm happy to just cut them up and eat them with a little salt. Or on a tomato sandwich (the only time you will see me slather mayonnaise onto a slice of bread). But I really love them as the base for this salad.
Simple tomato and hearts of palm salad
3-5 ripe tomatoes
1/4 red onion
1 can hearts of palm, drained
2 tablespoons Newman's Own olive oil and vinegar salad dressing* (or oil and vinegar)
1 teaspoon dijon mustard
1 1/2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Roughly chop tomatoes, onion, and hearts of palm and toss into a salad bowl.
2. Whisk together the salad dressing, dijon mustard, honey, salt, and pepper.
3. Pour the dressing over the salad and mix gently until all the vegetables are covered.
*I love oil and vinegar-based salad dressings, but I often struggle with getting just the right proportion of oil to vinegar. While housesitting last month, I discovered this salad dressing in our friend's refrigerator. I've been hooked ever since. It has no sugar or other unnecessary ingredients, and it's a great base for my salad dressing concoctions.
Interested in guest posting on ktmade? I'm especially looking for folks who would like to submit posts on creative topics, including food, craft, home decor, writing, and craft/life balance for the weeks of September 10-21. Email me at ktmadeblog [at] gmail [dot] com.