so, the other day, when i found myself lying awake at 6:30am with two and a half hours until work and an energetic boy jabbering away in the room next door, i took august with me outside to enjoy the late summer morning. we won't have too many more of these, i simultaneously hoped and lamented (both hoping for my injury to heal and lamenting the end of the season).
still dressed in pajamas, we walked out with our bare feet in the dewy grass, around the side of the house to our vegetable garden, and there they were: three fat and gorgeous yellow tomatoes, bright as the morning sun. they are called lemon boys and if that isn't the universe sending a message then i don't know what is. you know what they say about life when it gives you lemons, don't you? make lemon boy tomato salad!
so here it is: a simple recipe to remind us that even adversities can be fruitful and there are moments every day to be savored.
HEIRLOOM TOMATO SALAD WITH PEACH + BURRATA
1/3 cup balsamic vinegar
2 tomatoes, cut into pieces
2 peaches, cut into pieces
6 ounces burrata cheese, cut into pieces
freshly torn basil
the balsamic reduction is the most "laborious" part of the preparation. i put that in quotes because all it really means is that this step just takes a bit more time than the rest, but not necessarily more work. pour the balsamic vinegar into a small saucepan, heat over medium-high heat and bring to a boil. once it's rolling, drop the heat to low and let it simmer, swirling the pan occasionally, until the liquid has reduced to about half of the original amount (15 minutes, maybe). that's it. then remove it from the heat and set aside. the hard part is done!
while the balsamic is reducing, place the tomatoes and peaches on a platter or plate, top with burrata chunks and torn basil. drizzle the balsamic reduction over the salad and BAM! a happy little salad that tastes as rich and sweet as these dwindling summer days.