Earlier today, I was shopping at Sprouts, an organic supermarket, and they had a large display of heirloom tomatoes.
I’ve always been curious about this strange-looking fruit. They’re so beautiful in a non-traditional way, with their variety of shapes and colors.
So, I brought some home and made a simple salad. I cut the tomatoes into rough chunks, sprinkled them with sea salt and fresh cracked black pepper. I added a generous helping of oregano, then tossed the mixture with a little balsamic vinegar and plenty of extra virgin olive oil.
It’s not really prime tomato season here in California right now. Late summer is best. But the weather was mild today and the heirlooms made a tasty treat.