Highlighted Vegetable: Tomatoes

By: Riley Box

Tomatoes are divided into three categories; cherry, sliced, and paste. In the next couple weeks your share will have an abundance of tomatoes of all colors and sizes. A few things to know is our fruit does not necessarily look the same as store-bought tomatoes! Our tomatoes are in season and ripe, created for taste and not appearance. Yellow and Orange tomatoes are less acidic and have a sweeter more mild taste. Each type of tomatoes have a different use and purpose. Another thing to clear up tomatoes are a fruit, not a vegetable. All this confusion arose when the U.S supreme court called a tomato a vegetable for tax purposes. This week we encourage you to use your tomatoes in a simple easy way, in a salad!

Marinated Tomato Salad


6 to 8 ripe tomatoes

4 green onions

1 cup extra-virgin olive oil

3 to 4 tablespoons balsamic vinegar

2 tablespoons brown sugar

Salt and freshly ground black pepper

Handful fresh parsley leaves, lightly chopped

12 fresh basil leaves, chiffonade


  1. Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
  2. Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
  3. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

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