Nothing says summer quite like the taste of vine-ripened tomatoes.
At Brickel Creek, we grow four heirloom cherry tomato varieties that all have amazing flavor and texture; they sure are beautiful, too! One of the things that we love about the tomatoes we grow is their incredible versatility. They taste great right off the vine, in a salad, roasted, or in salsa.
Now that our tomatoes are producing steadily, we would like to take a moment to share some farm inspiration, as well as an easy-to-make recipe for a quick summer salad featuring two of our favorite summer staples: tomatoes and basil. Not only do these two pair wonderfully in the kitchen, but they make great field companions, too. Planting basil with your tomato plants helps to repel a variety of different pests, and can improve plant pollination!
Dorothy Lane Market is one of the local retailers that carry our produce, and has been doing so for almost ten years now. One of the great things about our local Dorothy Lane Market is their love and support for local farms. At Dorothy Lane, you can find a variety of speciality and local cheeses, including handmade mozzarella made fresh in the store, daily. We picked some up for this recipe because of its amazing flavor and texture.
One of the farms that is continually inspiring us at Brickel Creek is Daylesford Farm, and their love for sustainable and organic farming. Just last week, we stumbled upon a recipe for Salad Caprese, over on their website. So, with all the beautiful tomatoes that we have, we whipped up a batch. It was delicious. Now, if you're wanting to make a quick recipe that is sure to impress, pick up some tomatoes and basil, and enjoy this season's flavor to the fullest!
FOR THE SALAD:
- 225g golden cherry tomatoes, halved
- 200g tomatoes on the vine, quartered
- 150g kumato (dark green variety), sliced
- handful of tarragon leaves, torn
- handful of basil leaves, torn, plus extra to garnish
- 100g toasted spelt or rye croutons
- 1 buffalo mozzarella ball (about 200g), torn
FOR THE DRESSING:
- 1/2 garlic clove, diced
- 2 anchovies, finely chopped
- 3 TBSP EXTRA VIRGIN OLIVE OIL
- 2 tbsp balsamic vinegar (aged if possible)
- a few drops of lemon juice
- sea salt and freshly ground black pepper
Start with the dressing. On a chopping board, use the back of a knife to crush the garlic and anchovies together to form a paste. Put the paste in a small bowl along with the remaining dressing ingredients and mix.
For the salad, put all the ingredients except the mozzarella in a large mixing bowl. Pour in half of the dressing and toss well. Divide between 2 bowls and scatter with the torn mozzarella, then drizzle over the remaining dressing. Garnish with extra basil leaves and serve immediately.
Recipe from Nina Capri by Nina Parker, published in hardback, 2 June 2016 (Weidenfeld & Nicolson, £25) © Paul Winch-Furness
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