The heat of the summer begs for easy, quick, no-cook recipes. With this time of year we also get to enjoy the bounty of fruits, vegetables and herbs that thrive in the July and August months. My absolute favorite is the tomato, when they smell and taste like a tomato is supposed to. Nothing irks me more than seeing those dull pink “tomatoes” that seem to be in season all year round on the shelves in the supermarket and taste no better than a piece of plastic.

If you can’t get your hands on garden-fresh produce, look for brightly colored tomatoes that smell ripe. I like cherry tomatoes for this recipe in particular because their size makes them perfect for either garnish or as a salad on their own. Cherry tomatoes are also usually very sweet, which is balanced out by the acidity of the lime and heat of the jalapeno. After buying the tomatoes, I do not like to put them in the fridge because I feel like it alters their texture and doesn’t allow them to ripen further. Instead, I prefer to leave them on the counter top, in a brown bag if possible. And when cutting any tomatoes, it's best to use a serrated knife. These cut through them much better without crushing them, which typically happens with a regular knife, especially a dull one.

This quick recipe is perfect to put over grilled steak, use as a taco topping, add to a salad or toss with some pasta for an easy no-cook pasta “sauce”. Just make sure to buy the best produce you can, or better yet, grow your own!

Cherry Tomato - Cilantro Salad
4 Servings (if used as topping)

INGREDIENTS:

16 oz. Package of Cherry Tomatoes
½ White Onion, finely diced
1 Jalapeno, seeded and finely diced (if you prefer extra spice, leave the seeds in)
1 Lime, zest and juice
Small Bunch of Fresh Cilantro, chopped
Salt, to taste

PROCEDURE:

-Put the diced onion in a small bowl, cover with cold water. Place in fridge while preparing the rest of the ingredients. This helps mellow out the astringent onion flavor.

-Halve the tomatoes (serrated knife works best), combine in a bowl with jalapeno, lime zest and juice and a pinch of salt. Toss to combine.

-Remove the onion from fridge and drain well. Add onion and cilantro to the bowl with tomato mixture. Season with a pinch of salt, toss to combine and taste. Adjust seasoning accordingly.