Heirloom Tomatoes and Cantaloupe

After consuming unspeakable amounts of pork, chips, scones and stout in Ireland, this past week was full of cold grain salads, fruits and vegetables. I was back to my kitchen and garden, and not only was I craving some lighter foods, but what was left of the garden needed to be used up.

Things are dry and hot and we’ve lost several plants, but there are still some things hanging on. Mainly peppers and cherry tomatoes, and the other tomatoes are very slowly beginning to ripen.

Alma Paprika Peppers

The last of the Patty Pan, Merlot Peppers, Bell Peppers, Poblano Peppers and San Marzano Tomatoes

I’ve also been taking advantage of the great deals being offered by producers around here. This week I picked up white and golden peaches, an outstanding cantaloupe and lots of sweet corn.

So before I continue with more from Ireland (I still have 2 more posts) I thought some recipe posts were in order. Or at least, foods I’m making in my kitchen. I say that because this fresh salad really has no recipe.

We finally got two Mr. Stripey tomatoes from the garden this week. I’m so excited because they are by far my favorite. Since I’ve seen plenty of recipes that use watermelon with tomatoes, I thought maybe my Mr. Stripey would go well with the cantaloupe. If nothing else, I knew the color would be gorgeous.

Turns out that the flavor combination is pretty awesome as well. Just slice up an heirloom, thinly slice some super sweet cantaloupe, add a little sea salt and pepper and then top it with a little basil if desired (I used Thai basil).