Late Summer Tomatoes
“The afternoon was golden, for the yellow dust in the sky gilded the light.”
East of Eden, John Steinbeck
Inspiration
The last shards of summer are heaped in a pile waiting for my attention. I have made excuses. Not enough time, out of town visitors, trips north and south along the coast, a migraine and it’s flattening aftermath. I could make a longer list; but truly it’s all about summer. The months of September and October are traditionally what we call our Indian Summer. The dismal grey fog disappears mid morning and we are blessed with the glorious warmth and sparkling light of sunny days. The fog stayed late this year and our Indian Summer was just a mirage the entire month of September. How can we be ready for fall when summer just arrived? I marvel at pounds of ripe tomatoes, harvested inland, in the heat. Like shards of broken pottery, I hold onto the remnants of a greater thing, a summer almost missed.
We traveled inland, to Hollister to pick tomatoes at Mariquita Farm. I crushed Early Girl’s in their own juice and made sauce with San Marzanos. Canning my own tomatoes is more of a luxury than necessity but homemade really does taste better. I couldn’t pass by the heirlooms and cherry tomatoes. For the first time I tried Momotaro tomatoes. Sweet, firm and just a bit tangy, these were my favorite.
Essentials
Until the rains begins, there will be tomatoes to harvest. In October the vines are still heavy with fruit and the tiny cherry tomatoes that were the sweet darlings of early summer will be ignored for the glut of larger, robust late season fruit. I have the perfect salad for the tiny cherry tomatoes that are all but forgotten. The sweetness of the freshly sliced tomatoes mingles with the vinaigrette and bathes the tender orzo in the last of summer’s lush warmth. A salad for holding onto the last days of an Indian Summer as they tumble into autumn. I have made this salad with crumbled fresh ricotta and without any cheese; both are equally fabulous. But adding the tangy feta is my favorite.
| Ingredients | |
| 1/4 C | rice wine vinegar |
| 2T | olive oil |
| 1T | agave nectar |
| 1/2t | salt |
| 1/4t | pepper |
| 8oz | uncooked orzo |
| 1C | frozen peas |
| 2C | halved, cherry tomatoes |
| 1C | sliced English cucumber |
| 2 | green onions, thinly sliced |
| 1/4C | chopped parsley |
| 7oz | feta cheese, crumbled |
- Begin heating the water to cook the orzo. While the water heats prepare the vinaigrette. Pour the rice wine vinegar in a small bowl. Slowly whisk in the olive oil, add the agave nectar, salt and pepper. Whisk until combined, set aside.
- Cook the orzo according to the package directions, 7-9 minutes, drain thoroughly. Place the warm orzo in a large bowl. Add the vinaigrette to the bowl and stir to coat the all the orzo with the dressing. Adding the dressing while the orzo is warm will keep the pasta from sticking together and the dressing will soak into the little orbs of pasta. Add the frozen peas and combine.
- While the orzo cools, prepare the tomatoes, cucumber, green onions and parsley. When the orzo has cooled to room temperature gently add the vegetables and crumbled feta. Best served at room temperature the day the salad is prepared. Although leftovers will quickly disappear.
This sounds very delicious, Deb! Tomatoes and feta cheese are my favourite ingredients for salads, definitely trying this!
Thank you Agness! Can’t wait for summer tomatoes!
Oh how I wish we could get tomatoes like that at this time of the year here! They are simply stunning as is your salad! 😀
Thank you for commenting Tiffany!
Colorful and really appetizing! That salad must taste wonderful. Orzo is so versatile.
Cheers,
Rosa
Thank you for commenting Rosa! It’s a very tasty salad!
What lovely photographs, that first photo looks so delicious I want to eat it right now.
Thank you Linda! I’m pleased you enjoyed my post.
Ah, to have summer tomatoes right now… I particularly think this salad is much better with the feta cheese, love it!
Thank you Paula! Feta is also my favorite but crumbled fresh ricotta was tasty too.
All of those tomatoes look exquisite, like jewels and your orzo salad is the perfect place for them. BUT, what truly caught my attention was the beautiful knife and platter. Love both of those! 🙂
Thank you Geni! Props are so much fun! The Indigo Rose tomatoes are very photogenic.
What a great way to use all those pretty cherry tomatoes! The salad sounds lovely with feta too. I love this time of year when we still have tomatoes at the farmers’ markets, but the winter squashes are there as well.
Thanks for commenting Lisa! Yes, it is the harvest season. I’m enjoying every minute of it!
Gorgeous. My fave photo is the one on the left, after the ingredients list where the tomatoes rim and frame the glass! Love the salad too!
I’m so glad you mentioned that photo as I am rather fond of it but wasn’t sure of it’s appeal to others! I do cherish your comment Oz, thank you!
This indigo rose are SO beyond beautiful! I’d love to get my hands on some of those. This is a really lovely salad and I like your addition of agave =)
XOXO
http://TheSquishyMonster.com
I fell head over heals for the Indigo Rose tomatoes. If picked too early, with a touch of green they are quite bitter. Thank you for the sweet comment.
Beautifully written post, Deb….and gorgeous photos. Makes me wish I could pluck the tomatoes right from the page and eat them. I’m mourning the passing of home grown tomato season. Wish I could have been on your tomato picking adventure with you.
Thank you for the luscious comment Mary! There were more than enough tomatoes for both of us!
What gorgeous tomatoes you’ve found, Deb! Love what you’ve done with the orzo salad – simple, fresh, complete. Looks like an amazing, complete tomato adventure!
Thank you Viviane! The salad is a favorite!
“Canning my own tomatoes is more of a luxury than necessity but homemade really does taste better.” I love that you said that – of course fresh/homemade tastes better, but not everyone has the luxury/time/ability/etc. to make everything from scratch themselves. I met a woman this weekend who wouldn’t stop going on (and on and on) about how *horrible* it is to use pre-made ingredients (i.e. pasta sauce), but some people work 8, 9, 10, or, like me, 11 hour days, and the last thing I want to do it start crushing my own tomatoes. Having said that, yours look lovely and would be a fun weekend project! 😉
Believe me, I understand. When I worked long hours I didn’t do any canning! At the end of a hectic day getting a well balanced healthy dinner ready is quite an accomplishment! Thank you for sharing Sydney!
A pick-your-own tomato farm sounds like a dream! Lovely photos, and the salad looks great. Good tip about putting the vinaigrette over the warm orzo to stop it sticking.
Thank you for the tasty comment Cathy!
Love the use of colorful tomatoes in this reipe! So vibrant!
Thank you for commenting Kiran!
It’s fall here, but it already feels like winter. I’d welcome just a touch of summer at the moment and this salad looks like it would deliver. Beautiful post and photos.
Thank you Jacquee! Where I live along the coast, our summer arrives late. It is almost non existent during the months of June, July and August. September and October bring the sunshine!
I love orzo salads, this is just beautiful, Deb! I have tomato envy :).
Thank you Laura! I’m holding onto the last bits of summer!
The colors in this salad are gorgeous – they reflect the beautiful light we have at this time of year.
Many thanks for your delicious comment Lynda!
So lovely, Deb. The photos and the recipe. Glad to hear that October is making up for a foggy September!
We finally have sunshine! Thank you for your lovely comment Carol!