Mary Anne here. Tomatoes are reportedly in season here, but again, given the recent spate of rainstorms, local tomatoes have yet to make an appearance at my local green grocer. Not to be discouraged, I opted for grape tomatoes, which were on sale for $2 a pint and I dressed them up with a bit of Brie, yellow pepper, chopped walnuts, and Bermuda onion. While not as sweet as summer tomatoes, I was very “comforted” by this hearty meal and it paired beautifully with the Farfalle, Fontina and Leek recipe we posted yesterday.
If you’re lucky enough to have fresh local tomatoes, swap out the grape tomatoes for your own slice of summer! I estimate that three large tomatoes would be the equivalent to the produce in this recipe.
Summer Tomato Salad with Brie and Bermuda Onion
Ingredients for the Salad:
2 pints ripe grape or cherry tomatoes, halved – $4.00
1 yellow pepper, seeded and diced – $1.29
½ cup fresh Basil, finely chopped – $0.89
1 small Bermuda onion, finely chopped – $0.35
¼ lb. Brie, rind removed and diced – $2.88
½ cup walnuts, coarsely chopped (optional) – $5.29
Ingredients for the Dressing:
¼ cup red wine vinegar – stock
½ cup olive oil – stock
1 Tablespoon honey – stock
½ Tablespoon Dijon mustard – stock
Salt and pepper to taste – stock
Grand total Assuming Well-Stocked Pantry: $14.70
Total Per Serving: $2.45
1. Prepare the dressing by whisking all of the ingredients together. Pour into a plastic lidded container or jar, and set aside.
2. Combine the salad ingredients.
3. Shake the dressing vigorously and pour over the salad just to coat. Don’t drench the tomatoes with the dressing. Serve the salad immediately with more dressing on the side as desired.