Heirloom Tomato and Pickled Walnut Salad

By this time, I’m pretty sure that summer is in full swing for most areas in the northern hemisphere. And I don’t know what summertime produce gets your juices flowing, but for me it is all about the watermelon and the heirloom tomatoes.

As soon as the season starts watermelon is my go to snack. I basically purchase a watermelon every time I head to the store. Which I’m sure you can imagine is often.

While I probably consume more watermelon in the summer than I do anything else all year, heirloom tomatoes are the true summer star.

They usually end up being the inspiration for most of my summer dishes.

Here they are enhanced with some extra crunch and tang for warm weather perfection.

You will need…

2 pounds heirloom tomatoes, chopped into bite sized pieces

3 celery ribs, thinly sliced

½ cup candied walnuts, roughly chopped

¼ cup crumbled blue cheese

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

3 tablespoons olive oil

Salt and pepper to taste

Start by combining the vinegar and the walnuts in a small bowl. Set them aside and let them pickle for 20 to 30 minutes.

In a large bowl or on a platter, combine the tomatoes, blue cheese and celery.

When the nuts are tangy and pickled, add the oil and mustard to the nuts and vinegar.

Season well with salt and whisk until completely combined.

Drizzle the tomatoes with the dressed walnuts and serve.

Love and Beer Floats

Angela 

Heirloom Tomato and Pickled Walnut Salad

2 pounds heirloom tomatoes, chopped into bite sized pieces

3 celery ribs, thinly sliced

½ cup candied walnuts, roughly chopped

¼ cup crumbled blue cheese

2 tablespoons sherry vinegar

2 teaspoons Dijon mustard

3 tablespoons olive oil

Salt and pepper to taste

Start by combining the vinegar and the walnuts in a small bowl. Set them aside and let them pickle for 20 to 30 minutes.

In a large bowl or on a platter, combine the tomatoes, blue cheese and celery.

When the nuts are tangy and pickled, add the oil and mustard to the nuts and vinegar.

Season well with salt and whisk until completely combined.

Drizzle the tomatoes with the dressed walnuts and serve.