Tomato

Marinated Tomato Salad

serves 6

3−4 ripe heirloom tomatoes
1 small yellow onion, thinly sliced
1 Tbsp Dijon or whole grain mustard
1 tsp coarse sea salt
1 tsp ground black pepper
Fresh flat leaf parsley, chopped
Fresh tarragon, chopped
Fresh basil, cut into ribbons
3 Tbsp red wine vinegar
4 Tbsp olive oil

Slice tomatoes into half-inch rounds and arrange in a single layer in a shallow dish with sliced onions. Whisk together remaining ingredients and pour over tomatoes. Chill and marinate at least one hour before serving. Serve with crusty bread.

Tabbouleh

serves 8 

1 cup bulgur
Zest of one lemon
½ cup fresh lemon juice, divided use
1 medium red onion, chopped
3 medium-sized ripe tomatoes, seeded and chopped
1 small cucumber, chopped
2 large bunches flat-leaf parsley, finely chopped
½ cup chopped mint
½ cup feta cheese
1 Tbsp capers
1 15 oz can garbanzo beans, rinsed
6 Tbsp extra-virgin olive oil
½ tsp sea salt

To prepare bulgur: Put bulgur into bowl. Cover with water. Let stand for 30 minutes or until water is absorbed and grains are soft. Press out any excess liquid. Return bulgur to bowl. Toss with lemon zest, ¼ cup lemon juice, red onion, tomatoes, cucumber, parsley and mint. Let stand for 30 minutes or until grains soften fully.

To prepare dressing: Whisk together remaining lemon juice, oil and ½ teaspoon salt. Pour dressing over bulgur. Toss well. Add feta, capers and garbanzo beans. Chill and serve.