Fresh tomato salads are, in my opinion, one of the greatest joys of summer. They're even better when you can use tomatoes you've picked yourself. In her new Kitchen Garden Cookbook, Jeanne Kelley pairs this garden staple with snappy green beans and pale yellow wax beans for a crunchy, colorful twist. A generous shower of herbed bread crumbs adds more texture to the salad, turning it into a dish akin to a light panzanella.
Why I picked this recipe: Give me a tomatoey salad every day for the rest of the summer and I'll be more than happy.
What worked: This gorgeous salad not only has a bright, engaging flavor profile but also keeps things interesting with crunchy, soft, and crisp textures.
What didn't: No problems at all.
Suggested tweaks: This would work equally well with fat slices of heirlooms once they come into season. And if you've still got snap peas in the market, you could substitute those for the green and wax beans.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American and Berkeleyside NOSH, and she blogs at cookingwolves.wordpress.com.