Salads A Good Showcase For Ripe Tomatoes

Garden-fresh tomatoes are at their best with the least amount of adornment. That’s why tomato salads are a better showcase for the ripe fruit than a cooked dish.

There will be plenty of time, when the vines outproduce our ability to eat, to simmer tomato sauces for the freezer or canning jar. But until that time, enjoy tomatoes raw in one of these tempting salads.

Dill-Marinated Tomatoes

3 or 4 ripe, red tomatoes

1 medium onion, sliced

1/4 cup red wine vinegar

1/2 cup vegetable oil

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon sugar

Pepper to taste

1 tablespoon minced fresh dill

Core and slice tomatoes. In deep casserole, layer slices of tomatoes and onions. Combine remaining ingredients, whisking thoroughly, and pour over tomatoes. Cover and refrigerate several hours or overnight.

Yield: About 6 servings.

Tuna-Stuffed Tomato Salad

This salad is ideal for a twosome for a quick supper, or for a luncheon.

2 to 3 ripe, red tomatoes

1 can (6 ounces) solid white tuna (albacore)

3 green onions, chopped

1/3 cup chopped celery

1/3 cup chopped red apple

2 tablespoons chopped cashews

2 tablespoons plain yogurt

2 tablespoons cup salad dressing (such as Miracle Whip)

1 teaspoon curry powder

Salt and pepper to taste

Lettuce leaves, optional

Remove cores from tomatoes. With core sides down, slice tomatoes into 8 equal wedges, cutting down to but not through the bottoms.

Drain tuna and combine with onion, celery, apple, cashews, yogurt, salad dressing, curry powder and salt and pepper. Mix thoroughly.

Spread tomato wedges slightly and spoon tuna salad between each cut. If desired, serve each stuffed tomato on a lettuce leaf.

Yield: 2 to 3 servings.

Summer Pesto Salad

A new twist on the summertime favorite of tomato slices and fresh mozzarella, this salad mixes those ingredients into a tossed salad.

1 (10-ounce) package Italian salad greens

2 ripe, red tomatoes, cut in thin wedges

1 avocado, peeled and thinly sliced

1/4 pound mozzarella cheese, cut into thin julienne strips

Pesto Vinaigrette:

1 tablespoon balsamic or red wine vinegar

1 tablespoons lemon juice

1 to 2 tablespoons olive oil, to taste

1/2 cup pesto (homemade or store-bought)

In salad bowl, toss together, greens, tomatoes, avocado and cheese.

Whisk vinegar, lemon juice and 1 tablespoon olive oil into pesto sauce. Taste and add additional tablespoon oil if dressing seems too tart.

Pour on enough dressing to coat greens, tossing lightly to mix.

Yield: 6 to 8 servings.

Tomato and Black Bean Salad

With protein in the beans, this salad can be used as a main course for lunch or a light supper. If desired, serve in lettuce-lined bowls with muffins or hot bread on the side.

3 cup chopped ripe, red tomatoes

1 (15-ounce) can black beans, drained and rinsed

1/4 cup chopped red onion

1/4 cup chopped green pepper

1 jalapeno pepper, seeded and chopped

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice (about 1 lime)

6 tablespoons olive oil

1/4 teaspoon ground cumin

1 clove garlic, minced

In serving bowl, combine tomatoes, beans, onion, peppers and cilantro.

In screw-top jar, combine lime juice, oil, cumin and garlic. Shake well and pour over tomato mixture, using just enough to coat ingredients. Toss lightly but thoroughly to mix.

Chill several hours to blend flavors. Serve cold or at room temperature.

Yield: About 8 servings.