The following is a transcription of Cory's video instructions. For the recipe, go here.
Hey y'all. I'm chef Corey bar and today we're talking tomatoes. We're talking specifically about things are found at our local farmer's market like heirloom tomatoes, creole tomatoes, heirloom cherry tomatoes, yellow squash. One of my favorite things this time of year, the cucumber, some onions and things from our garden like dill, terragon and mint. One of my favorite things to do all summer long is eating tomatoes, whether it's on our sandwich with white bread and dudes Manet's or like we're going to prepare today and a great refreshing salad. When you deal with tomatoes like this, like these heirloom tomatoes, that can be kind of daunting because they have weird shapes. What I like to do is just attack them from different angles, gives you a lot of surface area plus it makes it look interesting on the plate. What I like to do is add a little bit of salt and that starts getting those juices coming out of these tomatoes. Favorite kitchen tool for this, the mandolin going that Amazon thing. Look it up easy. Very versatile. Mandolin really works. Give it a nice little cut add that to our tomatoes, some spring onion. Essentially what a spring onion news is a nice young onion, very tender, mild onion flavor right now at the restaurant and you can find them on everything from shortest to soft shell crab that goes right into that bowl. Some cucumber. It's going to split these few customers in half.
Again, making some interesting cuts, something on a bias like that. If you'd like a square, fine, whatever, doesn't have to be perfect. But I used to call something like this when I was a kid and it's one of my favorite things is our summertime icebox salad. It always had a little bit of olive oil and you probably had, or I did to some Italian dressing in there, but when we're going to do this a little bit more modern, a little bit more healthy, uh, we're going to use them all organic olive oil, just a splash, get it nice and coated. And this is a great vinegar. This is Lindero farms vinegar, pepper vinegar, a little splash of that, some fresh garlic. We're going to slice them and a little bit of fresh ground pepper just like that. So one of the ways to really up your game when it comes to working with, you know, summertime produce and then late spring produce is using herbs like deal meant Bazell terragon.
So how we're going to do this, this, you're just going to take a plate, going to place our items nicely on our plate. You know this could be a great addition to any summertime. It travels easily. Just bring your herbs in a Ziploc bag and just rip them right over the top when you're ready to serve it. Maybe we'll add a couple of our heirloom cherry tomatoes like so for a nice sweet pop of color and flavor. And then with our herbs, instead of beating our herbs up, we just want to pick them right over the top. A little bit of this Bazell, a little bit of mint right over the top. Some deal, some Korean Chili Flake. It's kind of sweet and spicy at the same time. Finish with that, just a touch, more assaults and maybe just one more splash in this organic olive oil. There you have it. The easiest, simplest, freshest way. To use all the things you find at the local farmer's market.