If you’ve read my previous post, then you know that I just harvested an array of multicolored Heirloom tomatoes from the garden. All shapes, colors and sizes: Cherokee Purples, Yellow Valencia, Purple Russian and Oxacan Jewels just to name a few. Since these vibrant beauties are ripe and ready to eat, I’ve decided to add them to as many dishes as possible this week. Therefore, for today’s post I married the Heirlooms with one of my favorite snacks: edamame. Healthy, easy to make and gorgeous to look at, this is the perfect salad to enjoy during the warm days of summer.
Heirloom Tomato & Edamame Salad
2 cups edamame, cooked and cooled
Heirloom Tomatoes, chopped (I used 6 small tomatoes)
3 tablespoons soy sauce
1/2 tablespoon olive oil (if you have sesame oil that would be a great substitution)
Green onions, chopped
Sea salt, to taste
Combine all ingredients and serve immediately.