It’s hot in New York City. So much so that when I saw a grown man wearing a tutu on the subway the other day, my first thought was not “what a weirdo,” but “that’s a novel way to keep cool.”
Knowing that I will undoubtedly pass out from heat stroke if I turn on my stove, I’ve been making my way to the Green Market each week to pick out fresh seasonal vegetables for delicious and, more importantly, cold salads.
This week, I bought some nectarines and some beautiful Jersey tomatoes (go home state!). Being a fan of the marriage between sweet and savory, I combined the tomatoes and the nectarines with shallots, feta cheese, and a simple dressing of olive oil, apple cider vinegar, lemon juice, sea salt, and black pepper.
This salad can be served as soon as it is prepared, but is even better once the tomatoes have been allowed to macerate overnight in the refrigerator. You can also dip crusty bread into the juices at the bottom of the bowl for a quick and easy snack.
Tomatoes are an excellent source of lycopene, which helps protect against free radicals and the effects of ultraviolet light. In the BBC’s The Truth About Food , a sample of women ate 55 grams (approximately 2 ounces) of tomato paste every day for 12 weeks and saw an average 30% increase in their skin’s protection against the sun. That’s pretty amazing.
Nectarines are a good source of lutein, a carotenoid that may play a role in eye health.
Tomatoes and nectarines are both good sources of fiber with one medium tomato containing one gram of fiber and one medium nectarine containing two grams of fiber.
2 medium tomatoes, sliced into wedges
1 large ripe nectarine, chopped into 1-inch cubes
1/2 small shallot, very thinly sliced
3/4 tablespoon extra virgin olive oil
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1/4 teaspoon sea salt
2 turns freshly ground black pepper
2 tablespoons feta cheese
Combine the tomatoes, nectarines, and shallots in a bowl. In a separate bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper. Pour the olive oil dressing into the bowl with the tomatoes and mix gently. Top with feta cheese.