Yesterday I stopped by Whole Foods on my way home from work, mainly to pick up some more Think Thin bars. I love them, and I'm becoming addicted. They're protein bars, so yummy, and one of the few things I'm eating right now that really satiates me and makes me feel like I'm getting something naughty.
And they don't taste like chalk. That's a plus.
I was also planning on picking up a few other items, which caused me to meander the aisles.
I picked up some gorgeous heirloom tomatoes.
And some salmon.
And some Parmigiano Reggiano. Parmigiano Reggiano never lasts long in my house. If you look closely, you may see some bite marks.
I got to the register, and my total was $82-something. My stomach sank. How the hell does this happen, EVERY TIME I go to Whole Foods? Small bag of groceries, empty wallet.
I do love that they now ask if you would like a receipt. My immediate reaction is to say no, but I caught myself and asked for a receipt. I wanted to find the culprit.
And I found it, alrighty. Heirloom Tomatoes, $17.55.
I immediately had buyer's remorse.
And then I came home and made this salad, and ate it.
I don't feel so bad about it now. But I've learned my lesson - I'm not avoiding the farmer's market anymore.
Dressing the tomatoes in this fashion highlights its flavor in a beautifully simple way.
Heirloom Tomato Salad
- 2 large heirloom tomatoes
- 1/2 t. salt
- 2 T olive oil
- 1 t. balsamic vinegar
- 6-8 leaves basil chiffonade
- 1/4 c. Parmigiano Reggiano, finely grated
- Slice tomatoes 1/2 inch thick; arrange on serving plate.
- Season lightly with kosher or sea salt, drizzle with the oil and vinegar (go easy on the vinegar).
- Sprinkle with finely grated Parmigiano Reggiano and basil chiffonade.
- Serve immediately.