What do I do with them all? As good as they are just to pop into my mouth plain, there are a few favorite salad recipes that I turn to in order to make the best of my summer harvests. Pineapple and Cherry Tomato Salad has a slight Asian influence with fish sauce in the dressing. The saltiness enhances the crisp, fresh cucumbers and the heat of spicy peppers. Sweet pineapple and (of course) tomatoes and earthy cilantro round out the flavor profile.
It is a robust salad that holds up well to almost any summer grill pairing. Steaks, chicken, seafood? No problem. Fire up the grill. I pick Pineapple and Cherry Tomato Salad On My Plate.
(adapted from Gourmet)
1 clove garlic
1/4 teaspoon kosher salt
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons Canola oil
1/2 teaspoon Asian fish sauce
1 medium cucumber, sliced
2 cups fresh pineapple, chunked
2 cups cherry tomatoes, halved
1 jalapeno, chopped
1/2 cup fresh cilantro, chopped
Grate garlic into a large bowl using a microplane grater.
Add salt, lime juice, sugar, oil, and fish sauce and and whisk to blend.
Add remaining ingredients and toss to coat with dressing.
Flavor best if allowed to rest at least 10 minutes prior to serving. (Serves 6)