I plant 16 tomato plants: 3 Romas used for tomato sauce in the winter, 11 various colors of medium to large tomatoes used for eating, and 2 cherry tomatoes used while I patiently wait for the rest.
It’s not that I don’t like cherry tomatoes… I do. I just prefer the larger ones. My neighbor, on the other hand, only plants cherry tomatoes.
What I like best about the cute little guys is that they are ready while their larger kin are still green.
They are also very handy for adding to salads of all sorts.
And they make a great salad on their own.
The garlic is key….
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Cherry Tomato Salad
I prefer to make this with cherry or grape tomatoes (from my garden) but any, fresh, vine-ripened tomato will work. I make it on Sunday, we have some every night and I just add more tomatoes and basil to it all week as they ripen – starting fresh whenever we finish it all.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salad
- 1/2 cup (3oz, 90gr) red cherry tomatoes, cut in half
- 1/2 cup (3oz, 90gr) yellow cherry tomatoes, cut in half
- 1 tbs fresh basil, snipped
- 1 tbs fresh chives, snipped
- 3 cloves garlic, minced
- 2 tbs salad olive oil
- 1/4 – 1/2 tsp salt – sea salt if you have it.
- Put garlic and oil in a small serving bowl and let rest while you deal with the tomatoes.
- When ready add the tomatoes and herbs to the garlic oil
- Sprinkle with salt.
- Stir gently.
This is good the day you make it but better the next day. If you are going to make this a ‘perpetual’ salad, lasting a few days, add more tomatoes, basil, and olive oil as needed. The garlic will keep imparting flavor.
- Serving Size: 1/2 recipe
- Calories: 141
- Sugar: 2 g
- Sodium: 295.3 mg
- Fat: 14.2 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4.5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: tomatoes, tomato garlic salad
Remember when my garden looked like this?
And I was complaining about not being able to see what was growing?
That was just a few weeks ago….
Will I ever learn to stop complaining? (That was rhetorical….. I know the truth.)
Now it looks like this:
Not only can I see what’s growing there is no longer any leaves in the center to protect the squash from sunscald.
It actually looks a little better in this photo than it does in real life…. It deteriorated rapidly after I took this.
Internet research tells me it has downy mildew. There is no cure.
There are things that can be done to slow it (according to Google) such as cut off all the affected leaves – which would be all of them; and spray with a baking soda / water solution.
I’ve cut off the worst leaves and sprayed everything.
I lay the blame for this problem squarely on the weather which, up until last weekend was wet / humid.
Supposedly sunshine will slow or stop the advance of the mildew.
We are in the middle of a heatwave with brilliant sunshine.
However, all that sun can damage the squash that are no longer protected by the leaves.
The conundrum: it’s August. Squash are picked in September and October. Pick early and hope they ripen? Wait to pick and risk losing them completely?
It’s supposed to be 35C (95F) tomorrow. I picked the squashes (17 of them) that were close to being ready and had absolutely nothing even close by to offer occasional shade. 3 already had evidence of sunscald….. One that likely will go in the compost tomorrow.
And how are the tomatoes doing, you ask?
I have cherry tomatoes now……
How do farmers deal with this????