tomato and avocado salad with sweet corn and herb vinaigrette

I would wager a guess that 95% of you are really excited about this tomato and avocado salad, while 5% of you were immediately distracted by the denim tuxedo lurking behind that bowl of tomatoes. Lest ye judge me too harshly, note that it was laundry day. However, after wearing this outfit for a full afternoon, I can confidently say that this is a pretty rad shirt-pants combo. It is comfy, weather-appropriate for fall, and denim hides dirt well enough that you can't even tell that I was jumped by a chicken shortly before I took these photos.

But is this a fashion blog? Clearly not! Back to salad.

Richard and I went to the farmers' market this past weekend for the first time in two months, which is quite infrequent and very unlike us in general, but very like us when we are in camping mode. And the most gorgeous tomatoes are in season right now, all shapes, sizes, hues, varieties. Just color coming out of your ying yang. And we haven't been buying any for WEEKS, so we seriously need to make up for lost time.

This is a nifty little salad to keep in your back pocket for summer. You chop up some stuff, pile it on a plate, and drizzle a bit of vinaigrette over the whole thing. The point, I think, is to highlight all of those beautiful summer veggies when they are at their very best and most flavorful, so there's no drowning of anything in dressing. You could add other things if you like... grilled summer squash, lentils, fresh cheese, you name it. As is, this salad can double as a great topping (or relish, if chopped more finely) for grilled meat, or a nice brunch side for polenta or potatoes and eggs.

Ooo, just thinking about that is making me excited to go to bed already so I can wake up and make breakfast. BYE.

tomato and avocado salad with sweet corn and herb vinaigrette
serves 2 as a light main, or up to 4 as a side salad

1 small fresh shallot
1 tablespoon white balsamic vinegar, white wine vinegar, or lemon juice
kosher salt
black pepper
2 pounds assorted heirloom and cherry tomatoes
1 ear sweet corn
1 just-ripe (not mushy) avocado
1 teaspoon dijon or whole grain mustard (optional - omit if using cilantro (see next ingredient))
1 tablespoon mixed chopped herbs, such as parsley, basil, cilantro, or chives
1-2 tablespoons olive oil
flaky salt, such as Maldon, to finish (optional, but delicious)

Thinly slice the shallot and place it in a small bowl with the white balsamic vinegar, a pinch of kosher salt, and a grind or two of black pepper. Set aside.

Slice the heirloom tomatoes into thick slices or wedges. Slice the cherry tomatoes in half. Cut the avocado in half, remove the pit, quarter each half, and cut each quarter into 4 wedges or slices (wedges are easiest to cut if you remove the avocado skin first). Husk the sweet corn and slice the kernels away from the cob.

Alternate piling tomatoes and avocado slices on a serving plate, and scatter with the sweet corn. Pick the shallot slices out of the vinegar (reserving the vinegar), and scatter the shallot over the tomatoes, avocado, and corn.

Add the mustard (if using) and finely chopped herbs to the vinegar mixture and whisk to combine. Whisk in the olive oil until the vinaigrette emulsifies and thickens slightly. Taste the vinaigrette, adjust seasoning if needed, and spoon about half of it over the salad. Finish with a light sprinkle of flaky salt, and serve with the remaining vinaigrette and more flaky salt on the side.

ricotta tartines with peaches, basil, and piment d'espelette

I don't know about you, but I have jumped hardcore onto the ricotta toast bandwagon. It is SO good! Why is it so good? Why can I not stop myself from eating ricotta toast? Seriously. After I took the above photo, I ate those two tartines, and then I wanted more, so I made two more. And then I ate those. And I am seriously considering toasting up some more bread and making another. Somebody come save me from myself, please! I will repay you with a tartine. And then someone else will probably have to come save you from eating tartines at some point, too, and if the cycle continues, we will have so many people at our place eating tartines, which means at that point we'll just have to have a party.

Which works out, since it's FRIDAY (yay!).

Happy weekend, all!

Ricotta Tartines with Peaches, Basil, and Piment D'Espelette
makes 4 tartines

Why call this a tartine? Tartines are often substantial, open-faced sandwiches, and are frequently eaten with knives and forks. The peaches here are cut into rather thick wedges, and the moisture from the ricotta can make the center of your toast a little soft, so these lack some of the structural integrity needed to lift the bread to your mouth (and are a little tall for you to take a bite directly out of one, anyway) and are best eaten with utensils. Hence, tartines! Shrink these down and make them with toasted baguette slices if you want something that lends itself better to finger food.

4 1/2-inch slices of crusty white bread, such as sourdough or ciabatta (do not use a soft, sandwich bread, as it will get mushy)
olive oil1/2 cup ricotta (whole or part-skim both work well)
1 ripe yellow peach, cut into 12 wedges (quarter the peach, and cut each quarter into thirds)
4 basil leaves sliced into chiffonade (ribbons)
honey, for drizzling (I used Tupelo honey, which I love as it is intensely floral and buttery, plus it never crystalizes) Piment d'Espelette, hot paprika, or a finely crushed dried red chile

Brush the bread with olive oil and toast under the broiler until browned and crispy (this happens quickly, so keep an eye on it as it toasts).

Spread about 2 tablespoons ricotta over each of the toasts. Lay three peach slices over each toast, and distribute the basil evenly among the toasts. Drizzle each tartine with about a teaspoon of honey (or more, if you prefer), and sprinkle with a small pinch of Piment d'Espelette. Serve immediately.