So, I went a little wild with the mini heirloom tomatoes this past weekend. They were just so pretty! And to think, up until 2 years ago, I wouldn’t TOUCH a raw tomato.
My, how times have changed (clearly for the better).
Since I recently made caprese and salsa, I was thinking about what else I could do with my pretty little gems. I thought quickly brining the tomatoes would bring out their natural flavor as well as add some tang. In fear that the Artisan Pickle Police (HQ: Williamsburg) will crucify me for calling these pickled, I’ll just call these Vinegar Tomatoes.
Fava beans have also been overlooked in my life.
If you grew up in a Middle Eastern household, Fava Beans meant Ful, a fava bean appetizer (which is not my favorite when there is raw meat to eat). If you grew up in the 90’s, Fava Beans meant something scary.
I’m here to reclaim the Fava.
So armed with Vinegar Tomatoes and Fava beans, I set out to whip up this colorful, nutrient-dense dish. I love this as a side dish to other picnic favorites; but honestly, it was fantastic all on its own.
Vinegar Tomatoes with Sautéed Fava Beans
Time: 3 hours including brining ~ Serves 2 as a starter
7 mini heirloom tomatoes, sliced into rounds
1/3 c. red wine vinegar
1 tsp salt
1 heaping tsp sugar
1 tbs olive oil
1 c. fava beans (8 pods), shelled
2. water (for boiling)
zest of 1/2 lemon
1 green onion, green and white parts, diced
1/4 c. shaved Parmesan cheese*
*Got vegans? Hate Cheese? Skip the cheese and drizzle a really nice finishing oil (like a roasted walnut oil) and bit of lemon juice.
Add sliced tomatoes to a large glass bowl. In a small bowl, stir together vinegar, salt and sugar until dissolved. Pour mixture over tomatoes to ensure they’re covered. Allow to sit room-temperature for 2-3 hours. You can loosely cover if you’re worried about icky things getting in there. After marinating, drain liquid and set tomatoes aside.
Bring the water to a boil in a small pot. Throw in fava beans and boil lightly for 5-6 minutes. Drain favas and pat dry. After being shelled, the fava beans have an inedible outer coating that has to be removed before eating. The boiling will par-cook the beans and allow the outer shell to “wrinkle” allowing you easily slide them off, leaving just the pretty beans.
In a skillet over medium heat, add oil. Once oil is hot, sautee beans with salt and pepper, until they get some color (about 3-5 minutes). Remove from heat.
To serve as a composed salad, you’ll need a medium-sized platter.
Lay tomatoes in a circular single layer. Spoon fava beans over the top. Sprinkle green onion, lemon zest and Parmesan cheese over the top. Taste. Add additional salt/pepper lemon as needed.
Of course, you can toss all the ingredients together and make a tossed salad, but I loved the composition of this as a plated salad. Up to you, boo.