It's Tomato Week!
A recipe for Panzanella with Halloumi. Plus, I really like texting about the farmers' market.
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Hello!
Welcome to Tomato Week — a thing I totally made up but am very excited about! This time of year, markets are absolutely bursting with tomatoes and I simply cannot get enough. I want tomatoes on toast, tomatoes with pasta, tomatoes eaten plain with just a kiss of salt. Tomatoes are my favorite fruit-slash-vegetable and, honestly, they might be my favorite food period.
This *made up but very serious holiday week* is a time for me to cook all kinds of fun tomato things and share them with you. Tomato Week will be a deluge of tomatoes and I think you’ll like it. I will share a few recipes here and share a few things on Instagram, so if you don’t follow me there, you should. If you’re as excited about tomatoes as I am, share this newsletter with your friends! With your mom! With a person you met in line at coffee! The more the merrier, I always say.
To kick off Tomato Week, I’ve got a Panzanella with Halloumi. The first time I made this I had too much halloumi and not enough tomatoes, so it felt like I was eating a bowl of cheese. Which isn’t necessarily the worst thing, but maybe not a sustainable thing for my health. I thought about removing the halloumi all together, but the people of the internet had a resounding interest in halloumi in this salad. To fix the bowl of cheese situation, I doubled the tomatoes and added some cucumbers and red onions.
But before we get to the recipe, I just want to highlight how much I talk about going to the market:
