The herbs on the fire escape outside of my window are leafy and fragrant, and the small tomato plant is full of tiny red marble sized orbs that are literally bursting with sweet, vegetal flavors. All you have to do is pick them, season them gently, and eat.
With the help of two heirloom tomatoes, and a few ingredients I already had on hand, I was able to make this summery Tomato Salad with Balsamic Vinaigrette and Shaved Pecorino Romano, and you can too.
1/2t Dijon mustard
1T Balsamic vinegar
2T Extra Virgin olive oil
Salt and pepper to taste
Mix everything to emulsify, check seasoning to taste, and set aside.
Slice large tomatoes into wedges and leave any small ones whole. Arrange them on the plate and drizzle some vinaigrette on top. Add some chiffonade basil and some whole baby basil leaves. Shave some cheese and place it on top and then finish with freshly cracked black pepper and coarse sea salt. Enjoy the fruits of your labor and of your fire escape.