Just like the changing of the seasons themselves, the life cycle of a garden is predictable, yet invariably astonishing. It seems so improbable that such tiny seeds could ever be filled with life and produce edible fruit that it truly takes me by surprise, every single year, when I can reach out and pop that first tiny cherry tomato into my mouth. It’s the most natural process on earth and still it tastes like magic.
The first few harvests repeat this very same process; the wonder, the amazement, and the adoration of such impeccably fresh produce growing right in my backyard. Doing anything more than just eating the little red gems raw, still warm from the sunshine, seems like a crime against vegetables. Then, like clockwork, the tomatoes start to take over. There’s never more than a half-dozen working vines out there, and yet they’re suddenly producing more tomatoes than I know what to do with. Now it doesn’t sound like such a bad idea to get them into the kitchen anymore.
Adding a short but intense blast of heat contributes a beautiful char to the tiny tomatoes, introducing a slightly smoky note and concentrating their inherently umami flavors at the same time. The midsummer heat makes it a bit challenging to enjoy hot tomatoes though, so after chilling them down, they became the star ingredient in a salad inspired by one of my favorite stews: Posole.
Admittedly, I had never eaten hominy cold before, or outside of the classic soup for that matter, but it proved a delightful addition to this Tex-Mex mixture. Flavorful like fresh corn but more toothsome like miniature gnocchi, those chewy kernels lent the blend a heartiness akin to pasta salad, without all the gluten.
Speaking of those predictably unpredictable seasons, almost as soon as I had my picnic set up and ready to enjoy in the great outdoors, the sky decided that was the perfect moment to open up and begin to pour. Thus, I can now speak from experience to say that this salad does indeed keep well, for up 3 – 4 days in the fridge, and it’s even tasty when eaten warm.
While tomatoes are still plentiful and at their peak, celebrate the season with a unique preparation. It may be tough to sacrifice such perfect specimens, but I promise that the leap of faith will pay off in even bigger flavors.
4 Cups Cherry or Grape Tomatoes
1/2 Cup Red Onion, Diced
2 Tablespoons Olive Oil
1 Teaspoon Dried Oregano
1/2 (1 1/4 Pound) Savoy Cabbage, Shredded
1 (29-Ounce) Can Cooked White Hominy, Drained and Rinsed
2 Ripe Avocados, Diced
1 Jalapeno, Seeded and Finely minced
1/2 Cup Fresh Cilantro
1/4 Cup Sun-Dried Tomatoes
1 Clove Garlic
1/4 Cup Lime Juice
1 1/2 Tablespoons Chili Powder
2 Teaspoons Ground Cumin
1 Teaspoon Light Agave Nectar
1/2 Teaspoon Salt
1/4 Cup Olive Oil
Preheat your oven to 425 degrees. Toss the cherry tomatoes and diced red onion with the olive oil and oregano, and spread them out in one even layer on a rimmed baking sheet. Roast for 15 – 25 minutes, until the tomatoes are blistered and beginning to burst. Let cool before proceeding to assemble to salad.
While you’re waiting for the tomatoes to cool, go ahead and prepare the dressing. Simply toss the cilantro, sun-dried tomatoes, and garlic in your food processor or blender, and slowly pour the lime juice in while running the machine on low. Thoroughly puree, pausing to scrape down the sides of the canister if needed. Once mostly smooth, introduce the chili powder, cumin, agave, and salt next. Run the motor again while drizzling in the olive oil to emulsify.
Finish the salad, by tossing together the blistered tomatoes and onions, shredded cabbage, hominy, avocados, and jalapenos in a large bowl. Pour the dressing on top, tossing to coat. Chill for at least an hour before serving to allow the flavors to fully meld.
Serves 8 as a Starter or Side Dish