If you’re like me, you know the taste of good tomatoes in summer, so that makes it tough to get excited about the tomatoes that are typically available the rest of the year. I often find myself skipping over recipes like salads, salsas, or bruschetta when local tomatoes aren’t in season.
However, the tomatoes available now at Wolff’s Apple House in MARCH are excellent! We’re sourcing the best tomatoes we can find this time of year. We have both the beefsteak and on-the-vine cherry tomatoes from Backyard Farms. They’ve mastered the art of perfect greenhouse tomatoes, even in the off season. They’re grown in Maine, and they are always picked vine-ripened and shipped soon after picking. That’s how they taste so much like a real summer tomato, unlike a grocery store tomato that is picked pink or even green and left to ripen on the long trip.
I’ve been really into making good salads lately and a Greek salad is one of my favorites. Most of the ingredients for it are available at Wolff’s Apple House, including olives, cheeses and locally raised chicken from Canter Hill Farm. Read more about this amazing farm and their farming practices.
I use a good Greek vinaigrette, a combination of romaine lettuce and spring mix, chopped tomatoes, thinly sliced onions, flavorful cheese like feta, goat cheese or cheddar, kalamata olives, hot peppers and sliced, grilled chicken breast.
Make a blend of romaine lettuce and spring mix. I recommend using kitchen scissors to finely chop the the lettuce and spring mix. Slice or chop the tomatoes, thinly slice the onions and hot peppers. Toss with dressing of choice. Top with cheese and olives.
Sauté the chicken breast in vinaigrette over medium heat about 5 minutes per side, turning once. Cook until no longer pink. Slice and add on top of salad. If desired, cook the chicken ahead of time to give it a chance to cool down in the refrigerator prior to serving.
Serve and enjoy!