For this, Sue and I went to Whole Foods (I normally find Whole Foods to be too far up its own ass to warrant visitation, but in this case I deigned to make an exception) and came back with 4 pints of heirloom cherry tomatoes. Alright. So here’s the thing: if you’ve never had a $6 pint of organic, heirloom tomatoes, you’ve not only never eaten a real tomato, you’ve never lived. We got two pints of reddish/greenish/purplish ones, and two of these tiny, perfect orange ones. These orange tomatoes were the most beautiful color, were so tiny and perfect and sweet and juicy. They were like candy that’s good for you. They were like sitting on the couch that burns calories. They were like a 4th cocktail that doesn’t turn you into an idiot. They were a symbol for all that is good and right in the world.
We put some other stuff in the salad, sweet corn, cotija cheese, green onion, and we dressed it somehow. Who cares. The tomatoes were the best thing in the entire world. Sue slapped my hand more than once for sneaking them from the pint before we made the salad. And we all cried a little when someone rinsed the bowl out with a few tomatoes still lingering in the bottom.
Heirloom Tomato and Corn Salad
6 ears fresh corn, boiled until tender and cut off the cob
6 green onions, chopped
3-4 pints of HEIRLOOM CHERRY TOMATOES, I halved the big ones and put the orange ones in whole, though admittedly I ate like half of them before they made it to the salad
1 block cotija cheese, crumbled (cotija is a hard, white, salty, goat’s milk Mexican cheese, kind of like feta but not as tangy, it’s GREAT)
Dressing: 1/4 cup red wine vinegar, 1/3 cup olive oil, salt and pepper
– Cat and Sue