So. It's still hot. And we'll continue on with trying not to turn on the oven. So tonight, I'm still trying to eat up some of the many vegetables crowding my fridge. I've been playing on the Internet rather than solely relying on Vegetables Every Day and Serving Up the Harvest. I found this interesting looking Cherry Tomato and Lemon Salad that was first displayed in Gourmet Magazine May 2005.
Unfortunately, I didn't get to my cherry tomatoes soon enough and about half of them were bad. So my little salad was a little bit light on the tomatoey goodness. But overall it was excellent. I don't really know how to explain the flavor sensation. It was tangy and zesty and a party in my mouth. The tomatoes didn't really taste like tomatoes. They were nice and sweet and mild. I really really like this salad. It was so quick and easy to make. Of course it would be a little less painful if I didn't somehow have tiny little cuts on all my fingers. Lemon juice and cuts are not a good blend.
Cherry Tomato and Lemon Salad
from Gourmet Magazine
2 large lemons
1 Tbsp sugar
1 lb cherry tomatoes cut in half
3 Tbsp chopped fresh chives
2 tsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl.
Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).