Recipe by Emily Richards
This fruit of summer overflows in everyone’s garden and offers up sweetness for salads and sauces. Look for red, orange and yellow tomatoes in stores, or pick them fresh from your garden to create a rainbow of flavour in this colourful salad. Heirloom tomatoes are also now easy to find in markets and stores so enjoy the local harvest.
Slice tomatoes into ½-inch (5 mm) thick slices and arrange decoratively on platter, overlapping slightly if necessary. Sprinkle tomatoes with ¼ tsp (1 mL) of salt and pinch of pepper.
In a small bowl, whisk together oil, glaze, garlic and ¼ tsp (1 mL) of the salt. Set aside.
In a bowl, stir together grape tomatoes, pine nuts, basil, parsley and remaining salt and pepper. Spoon over sliced tomatoes. Spoon vinegar mixture over tomatoes and sprinkle with cheese.
Makes 8 servings.
Make ahead, cover and refrigerate for up to 4 hours. Let salad come to room temperature before serving.
To toast pine nuts, place them in a dry non-stick skillet over medium heat and stir constantly for about 5 minutes or until light golden. Alternatively, place them on a baking sheet and toast them in a 350°F (180°C) oven for about 8 minutes, shaking pan once. Keep an eye on them as nuts burn easily. If you smell them it may be too late.
Chill Gorgonzola cheese in the freezer until cold for easier crumbling.
Look for interesting tomato varieties like candy stripe or sweet green. Try them on their own or mixed together in a salad like this.