Serve this Heirloom Tomato Tartine with mixed greens for the perfect summer lunch or lite dinner.
I briefly considered roasting these tomatoes. Oven roasted tomatoes are simply divine. The thought of a sweet, slow-cooked tomatoes with salty whipped feta and crunchy, toasted farm bread sounded heavenly. But, on second thought I realized that roasting these beautiful heirloom tomatoes would be doing them (and my tastebuds) a total disservice. They deserved to be eaten freshly sliced, letting their ripe sweetness shine.
Right now is the time for heirloom tomatoes. From now until they’ve disappeared from the Greenmarket for the season, I intend to load my bag full of these colorful, mis-shapen beauties, every single weekend.
Summer is the time for lite, simple meals (one of my favorite things about this season), and a tartine, this beautiful tartine is the epitome of my perfect summer meal.
Maybe I should back up for a second. If you’re wondering what the heck a tartine actually is, it’s essentially a simple open-faced sandwich. Perhaps that’s not what you were expecting. I assure you, you’re not alone. The first time I had this delicious meal (last summer), I ordered it for lunch and was expecting something totally different, something akin to a small tart, with a buttery crust and savory filling. My initial disappointment subsided the second I took my first bite.
Tartines are perfect for a snack, a simple lunch, and paired with a simple mixed green salad, they make an excellent lite summer dinner.
I recommend using a hearty country bread, a loaf of sourdough, whole wheat or multigrain bread. The loaf I used here was a whole wheat sourdough blend, and it was perfect.