A Sultry Summer Salad:
Heirloom Tomato & Chive Flower Salad
Summer has definitely arrived now, with long days of sunshine and fluffy white clouds sliding around azure blue skies……meals have been taken outside mostly – the barbecue has been dragged from its winter storage place, with a view to an abundance of al fresco grilling. My garden is positively blooming, with herbs jostling for position with tender leafed lettuces, blowsy fragrant roses, prehensile climbing runner beans and ruby-red raspberries; the garden’s colourful good looks are as attractive as it’s harvest, and I’m particularly enjoying using my herb blossom and flowers in most of my recipes.
The most prolific of herb blossoms right now are the chive flowers, with their fluffy purple pompom tops, they add colour and texture the garden, as well as to salads, omelettes, pasta, scones and marinades. I love the subtle onion flavour…..plus, they add a splash of summer colour to any dish. Today’s recipe is for Heirloom Tomato & Chive Flower Salad, a riot of colour and taste, it’s the perfect accompaniment for all summer recipes as well as being a wonderful sandwich filling, or with crusty bread and a glass of chilled white wine. I even add them to wild flower arrangements, a sort of edible posy if you will.
This simple recipe was made one hot afternoon last week, we then spooned the glistening oil soaked tomatoes onto crusty bread rolls with slices of cave matured Cheddar cheese…..it was utterly sublime and as pretty as a picture. The only perquisites for this summery recipe are seasonal outdoor grown tomatoes and a thickly green extra virgin olive oil. I also used sea salt flakes and my own homegrown chives with the chive flowers of course. As an extra treat, I spread the bread rolls with a sea salt flecked butter for a crystal crunch and extra salty layer. All types of crusty bread would be good, such as baguettes, pain, boules, cobs, bloomers, ficelle, couronne or home-made loaves.
I am delighted to share this new recipe with you all today – perfect for all home-grown tomatoes, as well as Farmer’s Market acquisitions. Dress the salad by serving it in an attractive bowl…..I have a favourite vintage blue and white bowl I use, it frames the tomato salad like a beautifully printed silk scarf. You can also make this salad with large tomatoes, just dice them smaller than you would cherry tomatoes. Have a wonderful weekend, and see you later with some new recipes using British Asparagus, Elderflowers as well as some new Swedish Midsummer dishes too. Karen
New Recipes coming soon…….
Swedish Midsummer Strawberry and Raspberry Cake
Swedish Västerbottensost Cheese Pie
Swedish Potato Salad and Smoked Salmon
Rose and Elderflower Sorbet
Quick 1lb Raspberry Jam
Griddled Asparagus with Butter and Lemon Aioli
Mixed Cheese and Charcuterie Tartines with Chive Flowers