Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

This has got to be one of my favorite times of the year. Why? Its certainly not because of the triple digit heat or the annual brush fires burning out of control in Southern California.

It is because Hatch Chile season is just around the corner!

Yes, I love Hatch Chile season, because I love chile peppers in all forms. I grow three different kinds of chiles in my little organic garden: Poblano, Shishito and Habanero. I can’t grow Hatch chiles, because they are unique to New Mexico, where they get their one of a kind flavor.

But it is OK that I can’t grow my own, because every year, thanks to Melissa’s Produce, I can go to a local supermarket and get freshly roasted Hatch Chiles by the case! Then all I have to do is clean, pack and freeze them for a years worth of deliciousness.

In fact, you can probably find a Hatch Chile roasting near you! Click here for a listing of chile roasting events all over the country.

Recently, my friend and fellow food blogger Erika Kerekes introduced another flavor in her line of sauces Not Ketchup. With no added sugar, Tangerine Hatch Chile Not Ketchup is a great sauce to have in your pantry. Sweetened with only fruit, the addition of Hatch Chile powder adds a lovely and balanced kick to this sauce.

Tangerine Hatch Chile Not Ketchup

Tomato season is in full swing, and you can find sweet and juicy tomatoes at your local farmer’s markets, or even your own garden. The minute I tasted Tangerine Hatch Chile Not Ketchup I knew the spicy sweetness would compliment summer tomatoes. So I made a fat free vinaigrette, and added a little extra zing with some ground Hatch chile powder.

I suggest serving this Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette with the dressing and seasoning salt on the side. I used Hawaiian black sea salt, but any sea salt will be delicious. I recommend sea salt because of its clean flavor, which will enhance the flavor of the vegetables.

Summer Heirloom Tomato and Cucumber Salad with Tangerine Hatch Chile Vinaigrette

Don’t hesitate to use this dressing on other vegetables, salad greens or to dress chicken or tuna salad. It is a wonderful way to add flavor without adding extra fat.

 

Summer Heirloom Tomato Salad with Tangerine Hatch Chile Vinaigrette
 
Prep time
Total time
 
Author:
Serves: ½ cup
Ingredients
  • ¼ cup Tangerine Hatch Chile Not Ketchup
  • 3 tablespoons apple cider vinegar
  • ½ teaspoon raw sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon lightly chopped fresh oregano leaves
  • ⅛ teaspoon mild Hatch chile powder
Instructions
  1. In a small bowl, whisk together all the ingredients.
  2. Refrigerate until ready to use.

 

 

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Fresh Spring Salads

Fresh Spring Salads

 

 

Spring time is here! Some of my favorite fresh vegetables and herbs are showing up in the farmer’s markets and grocery stores everywhere. Artichokes, asparagus, tomatoes and spring peas, all fresh from the farm.

These five salads showcase some of these vegetables, and are perfect both for serving along with grilled foods or as a meal in themselves.

 

Shaved Purple Asparagus Salad with Kumquat Dressing

Shaved Purple Asparagus Salad with Kumquat Dressing

 

Orzo Salad with Fava Bean, Artichoke Hearts and Tomatoes

Orzo Salad with Fava Beans, Artichoke Hearts and Tomatoes

 

Green and Purple Pea Salad with Yuzu Dressing | Black Girl Chef's Whites

Green and Purple Fresh Pea Salad with Yuzu Dressing

 

Black Eyed Pea Salad | Black Girl Chef's Whites

Black Eyed Pea Salad with Orzo

 

Rotisserie Chicken Makeovers | Rotisserie Chicken, Heriloom Tomato and Feta Salad

Chicken, Tomato and Feta Salad

Rotisserie Chicken Makeover, Part 3

Rotisserie Chicken Makeovers | Rotisserie Chicken, Heriloom Tomato and Feta Salad

Recipe 3 in my Rotisserie Chicken Makeover series is amazingly simple and  fresh. Using seasonal produce at the peak of ripeness is what makes this salad so awesome. I picked these organic tomatoes up from my local weekly market, the Altadena Farmer’s Market.

Farmer’s markets are overloaded with vine ripened tomatoes, bursting with juicy flavors ranging from sugary sweet to mouth puckeringly tart. This salad calls for large heirloom tomatoes, but do not hesitate to use smaller or even cherry tomatoes for this salad. What is important is the flavor you prefer.

Click here for the recipe for Rotisserie Chicken, Heirloom Tomato and Feta Salad.

 

Rotiserie Chicken Makeover

Check out the other recipes in the Rotisserie Chicken Makeover

Rotisserie Chicken Salad with Roasted Asparagus, Red Pepper and Cucumbers

Pesto Chicken Lasagna Roll-ups

To-ma-to, To-Mah-To. . .

I thought I didn’t really like tomatoes, unless they were in a cooked form, such as marinara sauce. But it turns out I just don’t like mealy, off- season, tasteless supermarket tomatoes.

Once I began growing my own, I realized how incredibly good a tomato that you just picked from your garden tastes. A little olive oil, salt and pepper is all you need for a fabulous salad. Toss in some crusty bread and a good cheese, and you have a meal.

I finally bought my crop of tomato plants for this year, a mix of heirloom varietals. One I bought only for it’s name. . .

I couldn’t pass up a tomato with my daughter’s name in it, could I?

I think tomato plants have some of the most beautiful foliage. Something about their fragrance is pleasing to me also. So consider this post a personal indulgence.

Sometimes I have help in the garden. Sometimes they even bring me mice and lizards to show me how much they love me. I am such a lucky gal.

Here are a few recipes to try with your freshly picked tomatoes.

The BLT Salad – Bacon, Lentil and Tomato

Warm Caprese Salad

Slow Roasted Tomatoes

Cheryl D Lee on Foodista