As the summer nears its end, the gorgeous tomatoes of the season are ready for your table. We have in our garden San Marzano plums, Brandywines and striped romas, just to name a few. There is no better flavored tomato than one just picked from outside the back door. I was recently given a copy of Flour, Too from my friends at Stonyfield. Both companies appreciate seasonal eating, and I was able to find a delicious recipe to enjoy my tomatoes with, Heirloom Tomato Salad.

Heirloom Tomato Salad

Course: Salad
Keyword: Tomato


  • 4-6 ripe heirloom tomatoes
  • 1/4 teaspoon kosher salt
  • 1/2 cup crumbled feta or goat cheese
  • 2 tablespoons balsamic vinegar
  • 1/2 cup olive oil
  • 1/4 cup basil leaves shredded


  • Slice tomatoes 1/2" thick and spread out on a platter.
  • Sprinkle tomatoes with salt, cheese and basil.
  • Mix vinegar and olive oil together to create a dressing. Pour over tomatoes just before serving.
Tried this recipe?Mention @emilyroachwellness or tag #erwellness!

Want your own copy of the Flour, Too cookbook? Bring the delights of this amazing Boston bakery into your kitchen. Just leave a comment with your favorite summer recipe. Contest is open until August 28th at midnight. (US residents only)

If you are ever in Boston or Cambridge, put Flour bakery on your list of must visit eateries. I was amazed to learn they sell over a thousand cookies a day. I’ve been to Flour once before and loved the relaxed neighborhood vibe of the South End location. When Stonyfield offered me a signed copy of the cookbook as a member of their Clean Plate Club team, I was so excited. Cookbooks are usually my bedtime reading of choice. If you are interested in the cookbook, you can also purchase it from Amazon. (affiliate link)