The summer gardening season is coming to an end, but I’m still getting a few fresh tomatoes from our backyard garden. There are two ways we like to enjoy these in our house — one is an open-faced sandwich that my husband loves for breakfast, and the second is my favorite salad for any time of day.
Open-Faced Tomato Mayo Sandwich (Serves 1-2)
Here’s what you need:
1-2 large ripe tomatoes, thinly sliced
2 slices of toast
1-2 tablespoons mayonnaise (see note)
Salt and pepper, to taste
Here’s what you do:
Spread your mayonnaise across each slice of toast.
Add sliced tomatoes to toast.
Sprinkle it with salt and pepper.
Recipe notes:
I personally don’t love mayonnaise, though Duke’s is my favorite because it’s sugar-free and lacks the sweetness of other mayos. Feel free to swap out mayo for a spreading of butter if you’re also not a huge fan of mayonnaise.
Tomato and Burrata Salad (Serves 4)
Here’s what you need:
2 4-ounce balls of fresh burrata cheese, cut in quarters
4 large ripe tomatoes, cut into wedges (4-6 wedges per tomato, depending on size)
Generous drizzle of olive oil
Salt and pepper, to taste
Fresh basil, optional
Here’s what you do:
Place burrata cheese quarters in a serving bowl, surrounded by tomato wedges.
Drizzle the cheese and tomato with a good pour of olive oil.
Sprinkle it with salt and pepper.
Garnish with basil if desired.
Recipe notes:
If you somehow have leftovers, it’s great the next day on a slice of toast.
If you have any other fresh in-season produce, you can consider adding to the salad. For example, the salad goes well with fresh peaches, arugula and even sliced off corn from the cob.