Summer Salad in Winter: Heirloom Tomato & Arugula Salad Recipe

The one thing about living in Los Angeles is that we even have summer weather in the winter. We haven't seen a hint of the "polar vortex", unfortunately we're having quite the opposite situation as we are experiencing a drought here in California and should all be doing our part to conserve water.

Even though we are having a drought, there is still beautiful California produce available. Here's a quick, delicious and healthy salad I threw together from some fresh veggies from the market.

Heirloom Tomato & Arugula Salad

Heirloom Tomato & Arugula Salad

Ingredients:
1 Large Heirloom Tomato (or 2 Small Heirloom Tomatoes)
1 Handful of Arugula
Juice of Half a Lemon
1-2tbsp of Good Olive Oil
Pecorino or Parmesan Cheese
Salt and Pepper to Taste

Method:
Put a handful of arugula on a plate. Top with sliced tomatoes. Add a squeeze of lemon and drizzle of olive oil. Top with Pecorino cheese. Salt and pepper to taste. This is more of a method and nothing is really done by measurement, but more to your personal taste.

Recipe: Garlic & Cherry Tomato Sauce

This is an easy recipe. It makes enough sauce for two or enough for one plus next day.

Cherry tomatoes simmering with garlic

After simmered, everything is blended into a sauce

Grilled Summer Squash with Garlic & Cherry-Tomato Sauce,
topped with Basil from the garden.

Recipe:

1 Basket of Cherry Tomatoes
3 Cloves of Garlic (more or less if you like)
1 Tsp Dried Oregano
1 Tbsp Balsamic Vinegar
1 tbsp Olive Oil
Salt to Taste
Chili Flakes to taste (Optional)

Cut tomatoes in half (or I just like to squash them when i add them to skillet, be warned of getting juiced!) Add tomatoes to large skillet with garlic sliced thinly with the olive oil. Sautee on medium heat for about 3-5 minutes until tomatoes soften. Add Balsamic Vinegar and Sautee a few more minutes until vinegar starts to absorb into tomatoes. Add 1 cup of water, oregano, salt, chili flakes. Let reduce by half. Add one more cup water, let reduce by half again. Remove from heat and let cool. Put in blender. Puree into a sauce. Pour back into sauce pan. Put over pasta or veggies.

Recipe by Larimie Garcia for GrowlerEats.com

Recipe: Salsa Fresca for one

Salsa Fresca makes a great topping for tacos, great for dipping chips
and goes good on eggs for breakfast too.

Making fresh salsa is easy. This salsa fresca is more of a pico de gallo. There's no real recipe, just basic ingredients mixed to your liking. I was making taquitos but needed something fresh to compliment the deep fried crunch. I made this salsa in less than 10 minutes.

Salsa Fresca

Servings: This is a good way to make it for one or two people for a meal or appetizer without having a surplus of salsa leftover.

Ingredients:

1 Tomato - Chopped 1/4 - 1/2 inch
1/4 White Onion - Chopped 1/4 - 1/2 inch  (Red Onion can also be used)
1/2 Jalapeño - Finely Diced  (Use more of less depending on how spicy you like it)
2 Tbsp Cilantro - Chopped
1/2 Lime
1 Tsp. Olive Oil
Salt to taste

Mix Tomato, Onion, Jalapeño, Cilantro in bowl. Drizzle with Olive Oil. A a little squeeze of lime (or lemon). Salt to taste. Toss and refrigerate for at least half and hour so flavors can blend.

Enjoy with mexican food or on your eggs at breakfast.