This stunning, if oddly-shaped, tomato was a gift from a guy who got it from a guy who grows tomatoes for a fancy restaurant in Oakland which used to be run by a guy who used to work at “Chez,” as we pretentiously call it around here. This is an heirloom, pedigreed tomato, and when I mentioned the word, “guacamole” in the same room as this tomato, the guy who was giving it to me recoiled in horror. He didn’t care if I had bought one of those bulk bags of avocados at Trader Joe’s. This tomato was not worthy of such an ignoble fate. He mumbled something about drizzling with sea salt and maybe a drop of olive oil. He removed the tomato from my clutches.
Let’s be clear. This guy isn’t even a chef. He’s just a regular person who has tasted these tomatoes before and understands that this kind of flavor must be respected. I promised him I wouldn’t violate the tomato with guac, and scored it after all.
I even did him one better — I dressed this puppy with nothing more than a pinch of kosher salt and some fresh lime juice. I chopped the avocado with it, along with some super sweet corn, but that was the whole recipe.
It tasted of late summer — fresh, sweet and savory at the same time.
Chopped Salad with Heirloom Tomatoes, Corn, and Avocado
Very good, fresh tomatoes (never refrigerate a real tomato)
Sweet corn — cooked and sliced off the cob
The juice of a fresh lime
Combine. Eat. Enjoy while you can. Summer won’t last forever.