So few things are perfect exactly as they come – but peak of the season summer produce are about as simply perfect as you can get. Their flavor is already fully realized, their textures ripe, their colors and juices bursting. When they’re at their best, I can eat a personal watermelon in one sitting. Honestly, a touch of acid, salt, or sugar is all you need to add a bit of finesse to a dish.

In this case, I simply sprinkled a plate of heirloom tomatoes with lemon juice, sea salt, and fresh herbs. I finished with olive oil for a bit of richness. You can do this with any fruit for a fresh and elegant salad, and any crisp and ready to eat vegetable – like avocado, zucchini, or cucumbers. Today, I’m going with vibrant heirloom tomatoes. Enjoy!


For 6

4 large heirloom tomatoes, sliced thickly (this works best with each a green tomato, a yellow one, a red one, and then a brown one)

2 tablespoons mint, chiffonade

2 tablespoons parsley, roughly chopped

2 teaspoons, majoram, finely chopped

1 lemon half, juiced

1/4 cup olive oil

1 teaspoon flaked sea salt

Freshly ground pepper to taste


Overlap the tomato slices on a large plate, starting with greener tomatoes and moving through yellow, orange, red, and ending with darker slices. Sprinkle with lemon juice then the salt, and sprinkle with all of the herbs. Finish with ground pepper.