With the start of September, summer is slipping away before our eyes. Lucky for you, summer is alive with fresh and ripe foods that will bring to life summer cookouts and pool parties.
There is nothing like biting into a perfectly succulent tomato picked from the garden hours before. Tomatoes are in season in Colorado all summer long. Pro tip: grab some extras and make tomato sauce or salsa at home!
If you don’t prefer to eat tomatoes like apples...try this modified “Fancy and Beautiful Tomato Salad” recipe from Bon Appétit that is the perfect way to continue on with your summer traditions.
Swing by the Golden Triangle Farmers Market to pick up some ingredients, and why not stay for some coffee and pastries and load up on Palisade Peaches?
With all of the flavors, textures, and colors, you are sure to send your mouth on a delicious adventure like no other. Enjoy!
12 oz. cherry tomatoes from the market produce tent
1 ¾ tsp. kosher salt
½ garlic clove
6 Tbsp. olive oil from Aspen Gold (sample their flavors to find your favorite taste!)
2 Tbsp. za’atar
1 ½ tsp. Nimbus Road Apiary honey
3 ½ oz. Greek feta
½ cup mint leaves
Here are the instructions! Check out the original recipe for a visual step-by-step guide you can follow while preparing the dish.
Core three heirloom tomatoes and cut each into 8–12 wedges using a very sharp chef knife or serrated knife. Halve or quarter 12 oz. cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier). Transfer tomatoes to a large bowl; season with 1¼ tsp. salt. Gently stir to mix.
Zest ¼ lemon ( about ½ tsp.) and grate ½ garlic clove. Set aside.
Heat 6 Tbsp. olive oil in a small skillet over medium heat for about 2 minutes until it starts shimmering. Add 2 Tbsp. za’atar and cook, stirring occasionally, until fragrant and darker in color for 1 to 2 minutes. Stir in reserved lemon zest and garlic. Wait 10 seconds and remove from heat. Transfer za’atar oil to a heatproof measuring cup.
Place 2 cups pita chips in a medium bowl and pour 2 Tbsp. za’atar oil over. Season with salt and mix ingredients together.
You should have about ¼ cup za’atar oil remaining. Squeeze 2 Tbsp. plus 1 tsp. lemon juice into a small bowl and add 1½ tsp. honey and ½ tsp. salt. Add za'atar oil and continue to stir together until you don’t see any oil separation.
Slice 3½ oz. feta into thin planks and then add to bowl with reserved tomatoes. Tear ½ cup basil leaves and ½ cup mint leaves and add to bowl. Drizzle about 3 Tbsp. dressing over and toss to gently mix. Add crackers to bowl and gently combine.