This recipe, adapted from the New York Times Cooking app, is simple to prepare and makes perfect use of seasonal food. This could be fun for kids to make, supervised, using a bread knife. They may enjoy how messy it is to slice heirloom tomatoes.
1 tablespoon balsamic vinegar
1/4 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
3 tablespoons pine nuts
1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
1/2 pound fresh figs, cut into quarters
1 ounce crumbled blue cheese, or more to taste (feta can work too)
1 teaspoon fresh thyme leaves
Salt and black pepper
In a jar or small bowl, combine balsamic vinegar, sea salt and olive oil to make the dressing. Set aside.
Toast the pine nuts in a small skillet, just until fragrant and golden. Set aside.
Layer the tomatoes and figs on a serving platter or on 4 individual plates.
Dress the tomatoes and figs with the prepared dressing.
Top with pine nuts, cheese, and thyme.
Taste and adjust for salt and pepper.
Nutrition information (per serving)
Total fat: 20 g
Saturated fat: 4 g
Cholesterol: 5 mg
Sodium: 250 mg
Total carbohydrate: 15 g
Dietary fiber: 3 g
Sugars: 7 g
Protein: 4 g
Note: Nutrition information does not include added salt.