over the years i have made no secret about the fact that i am in love with tomatoes. fresh summer tomatoes from the vine are unparalleled as far as i’m concerned. and now that my friend’s and family’s tomato plants are pumping out plump summer gems, i’m getting many texts and emails asking me what to do with them.

and my best advice is to keep it simple. don’t put them in your fridge. don’t cook them. don’t marinate them. try to eat them in their rawest forms as soon as you can. each different variety (try as many as you can from your market or produce store while they are in season and at their best) has it’s own unique flavor. i like to enhance those flavors with a little salt on the tomato itself and rich, bold, but cooling flavors to enhance the sweet, tangy flavor of tomatoes. pistachios, sharp stilton blue cheese and peppery arugula really increase the glory of summer tomatoes in this dish.

the best part is, no cooking required (no one wants to turn on the stove or oven right now) and can be made up in a matter of minutes.

stilton & summer tomato salad with chimichurri

serves: 4

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 1.5 lb mixed summer tomatoes, sliced about one fourth an inch thick. 4 cups arugula. .5 cup sliced stilton cheese. .25 cup pistachios, roughly chopped. 1 tbs chopped fresh chives. 1 tbs chopped fresh parsley. 1 tbs chopped fresh basil. .5 cup olive oil. .25 cup red wine vinegar. 1 tbs honey. .1 tsp minced garlic. 5 tsp red pepper flakes (you can leave this out if you don’t want your dish to be spicy at all). 1 tsp kosher salt. .5 tsp freshly ground pepper.

start by making your chimichurri. combine the herbs, oil, vinegar, honey, garlic, half the salt and pepper and the pepper flakes together in a bowl. stir well to combine and set aside.

layer your tomatoes onto a platter. season with the remaining salt and pepper.

top with arugula, stilton and sprinkle with the pistachios.

drizzle your chimichurri over the salad.

serve and enjoy.

xo, a

stilton & summer tomato salad with chimichurri

serves: 4

prep time: 10 minutes

active time: 5 minutes

total time: 15 minutes

ingredients: 1.5 lb mixed summer tomatoes, sliced about one fourth an inch thick. 4 cups arugula. .5 cup sliced stilton cheese. .25 cup pistachios, roughly chopped. 1 tbs chopped fresh chives. 1 tbs chopped fresh parsley. 1 tbs chopped fresh basil. .5 cup olive oil. .25 cup red wine vinegar. 1 tbs honey. 1 tsp minced garlic. .5 tsp red pepper flakes (you can leave this out if you don’t want your dish to be spicy at all). 1 tsp kosher salt. .5 tsp freshly ground pepper.

start by making your chimichurri. combine the herbs, oil, vinegar, honey, garlic, half the salt and pepper and the pepper flakes together in a bowl. stir well to combine and set aside. layer your tomatoes onto a platter. season with the remaining salt and pepper. top with arugula, stilton and sprinkle with the pistachios. drizzle your chimichurri over the salad. serve and enjoy.

as a cook, i often find myself OVER complicating things. there is a fine line between what is enough to make something really delicious, and what will push a dish over the edge into the realm of TOO much. sometimes, i have to remind myself that simple is best. in life and in the kitchen. 

so this week, i'm working on simplifying. work has picked up in a major way and no longer am i desperate to take any job that comes my way. it is a great feeling, but now is the time to start editing. and i started with this salad. 

sometimes, you don't need a whole bunch of stuff to make a big impact. these spiced pistachios are zesty and meaty with out adding any meat to your simple salad. creamy goat cheese, crisp mixed greens and a delicious vinaigrette make this simple salad a satisfying meal. 

spiced pistachio & goat cheese salad
serves: 2
prep time: 15 minutes (if your pistachios are not already made, less if you have some on hand) active time: 4 minutes
total time: 20 minutes
ingredients: 4 cups mixed greens. .5 cup spiced pistachios. .25 cup crumbled goat cheese. .25 cup good olive oil. 2 tbs lemon juice. 1 tsp brown sugar. 1 tsp whole grain mustard. .5 tsp kosher salt. .25 tsp fresh ground pepper. 

start by combining the mixed greens, goat cheese and pistachios in a large bowl. 

then in a smaller bowl, combine the oil, lemon juice, mustard, brown sugar, salt and pepper. 

whisk until the mixture is well combined.

drizzle the dressing over the salad. 

toss well to combine and serve. 

xo, a

spiced pistachio & goat cheese salad
serves: 2
prep time: 15 minutes (if your pistachios are not already made, less if you have some on hand) active time: 4 minutes
total time: 20 minutes
ingredients: 4 cups mixed greens. .5 cup spiced pistachios. .25 cup crumbled goat cheese. .25 cup good olive oil. 2 tbs lemon juice. 1 tsp brown sugar. 1 tsp whole grain mustard. .5 tsp kosher salt. .25 tsp fresh ground pepper. start by combining the mixed greens, goat cheese and pistachios in a large bowl. then in a smaller bowl, combine the oil, lemon juice, mustard, brown sugar, salt and pepper. whisk until the mixture is well combined. drizzle the dressing over the salad. toss well to combine and serve.