It’s that glorious time of year here in the North East when gardens are full of luscious tomatoes. It took me years to explain to my kids that the ones that come from gardens are not even remotely the same fruit as the orangey-pink globes found in the supermarket. Amazingly, this year they finally get it. We wander the farmers market together in search of heirlooms and tiny cherry tomatoes of every color to pop into our mouths like candy during the walk home. As a parent, there is such great joy in seeing the kids not only eat tomatoes, but ask for them. Full of vitamin A and C and low in sodium tomatoes are an excelent source of nutrition. As a way to eating healthier meals and lesson our carbon footprint our family is trying to have at least 3 vegetarian dinners a per week. This time of year it’s easy! Hope your like our sandwich.
Ingrediants:
1 large baguette (we bought ours at Annarosas)
2 large heirloom tomatoes
1 ball of Fresh Mozzarella
1/2 of a small red onion
1 bunch of Arugula (we L-O-V-E the arugula from Middle Earth Farm it’s young tender leaves are peppery and a little sweet)
2 TBSP of Extra Virgin Olive Oil
1 TBSP of Balsamic Vinegar
Salt and Pepper to Taste (we like course Kosher salt)
Method:
Cut the tomatoes in half and remove any stems then cut each half into thick slices. Thinly slice the onion and combine the tomatoes, onions, vinegar, olive oil, and salt and pepper. Set aside at room temperature to marinate for about 15 minutes.
While the tomatoes and onions are marinating slice the baguette in half and wash and spin dry the arugula, and slice the mozzarella. Layer the arugula on the bottom of the baguette, top with the tomatoes and onions and spoon a little of the olive oil mixture over the top. Add a layer of mozzarella and top with the other half of the baguette.
We made some quinua salad to serve with our sandwich, make something of your own or we suggest you purchase any of the yummy side dishes available at either The Natural Grocer in Newburyport, Tender Crop Farm in Newbury, or Bucciarelli’s Butchery in Salisbury.
