Heirloom Tomatoes and Cucumber Salad with a Lemon-Tahini Dressing

After a trip to the farmers market on Sunday morning and only 15 minutes to make a dish to bring to a potluck, this beautiful healthy salad came about.  It will also be a good addition to your 4th of July table along with the expected potato or macaroni salad and coleslaw!

I hope you have a great sunny and safe holiday!  Happy 4th of July!

4 yellow, green and red Heirloom tomatoes, cut into 1/4-inch slices
1 Persian cucumber, cut into 1/8-inch slices
1/4 cup chopped fresh parsley
1/4 cup julienned basil
2 teaspoons tahini (toasted sesame paste)
1 small garlic clove, pressed
The zest and juice of 1 lemon
4 to 5 tablespoons extra-virgin olive oil
A dash of cayenne pepper and cumin
Salt and freshly ground black pepper to taste

Arrange the tomato slices on a platter.  Top with the cucumber slices, parsley and basil.

In a small bowl, combine the tahini, garlic and lemon zest.  Whisk in the olive oil and adjust seasonings with cayenne, cumin, salt and pepper.

Drizzle the dressing over the salad and serve.

Serves 6-8

Oven-dried Tomatoes

We've had beautiful warm days this winter in Southern California!  It's been so nice to enjoy the beach and the warm sun.  We are so fortunate.  Except today... then again, we are not shoveling snow or anything of that nature... But I thought I would bring a little bit of warmth and sunshine to your plate and these oven-dried tomatoes are perfect!  First of all, you're going to have the oven on for a while so that should warm up your kitchen. And then, these delicious morsels of tomatoes will bring a colorful and summery addition to your plate.  I pair them on a green salad with goat cheese or Feta and Kalamata olives and you have a kiss of Provence right on your plate...

5 medium vine-ripened tomatoes, sliced 1/3-inch-thick

½ teaspoon sugar

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons chopped fresh herbs (rosemary, thyme and oregano)

Preheat the oven to 250ºF.  Line a large baking sheet with parchment paper.  Arrange the tomato slices on the prepared baking sheet.  Season with the sugar, salt, pepper and herbs.  Place in the oven and bake for about 2 ½ hours or until shriveled and dried. 

(May be made up to 3 days ahead and kept refrigerated.)