So for the past days we've been busy harvesting tons of balcony tomatoes and figuring out what to do with them. Every day there are just more and more of them.
Ok, the classics Greek or Caprese salad are great, but can get a little boring after a while.
So I looked through my cook books and searched the internet for a delicious alternative.
One of my favourite sources for food related news and recipes certainly is the New York Times Dining&Wine section. And that's where I found this Tomato, Fresh Fig and Blue Cheese Salad.
We've been eating this salad for the last couple of days. It is SOOOO GOOD!
Really easy to prepare and all those different ingredients are in perfect balance with each other.
The figs add a subtle sweetness that balances the stronger flavor of the blue cheese.
Together with ripe sweet but slightly acidic tomatoes, thyme, roasted pine nuts and a vinaigrette of olive oil, sea salt and balsamico, it's heavenly!
Seriously, try it yourself.
You'll be surpirsed how good it is and how quick and easy it is prepared!
Ingredients
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons pine nuts
- 1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
- 1/2 pound fresh figs, cut into quarters
- 1 ounce crumbled blue cheese, like Fourme d’Ambert, more to taste
- 1 teaspoon fresh thyme leaves
- Black pepper.
Preparation
1. In a small bowl, whisk together vinegar and salt. Whisk in oil.
2. In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
3. Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.
- Bon appetit!
