I used to cringe at tomatoes.  My mother couldn’t get enough of them when I was little, and I wanted nothing to do with the red, mealy-textured fruit.  My first taste was of a home-grown cherry tomato at my friend’s house.  She popped them in her mouth like they were M&Ms and she had me convinced they might ACTUALLY be good.

I was disgusted the minute the red tomato hit my pink lips.

I don’t quite remember when I started to LIKE tomatoes, let alone RELISH them.  But the point is, I DO relish them.  They are, perhaps, one of my favorite foods.  I do believe their taste is an acquired one, but once you learn to love it, you won’t get enough.  T

There are many different types of tomatoes–cherry, plum, campari, heirloom (of which the purple variety is THE BEST), off the vine, beefsteak, and more.  The smaller tomatoes (cherry, plum, or campari) are excellent for roasting with garlic and then tossing with pasta and lots of good cheese.  The bigger ones (beefsteak, heirlooms) are excellent for capreses, or my version of a tomato salad, which I will post below.

So not only are tomatoes delicious (and if you haven’t tried them or are turned off by their look or smell, I BEG you to please give them another chance.  With the right ingredients, the taste will have you hooked in one bite!)  but they’re really really good for you!  They’re full of a very powerful antioxidant, lycopene, which is excellent for healthy skin and might help prevent numerous types of cancer.  If I haven’t convinced you yet, try out the recipe below for a great side dish to your steak dinner, or even as a quick 10 minute weekday meal!  I’m determined to get you hooked on these powerful, healthy, often-mistaken-for-vegetable fruits!

Melissa’s Quick Filling 10 Minutes Tomato Salad

Your favorite tomatoes, sliced (enough to fill up a medium sized platter/plate)

Sweet Onion, sliced

French Feta, crumbled (I recommend Valbreso Feta)

Toasted Pine Nuts

Halved Green Olives

Salt and Pepper to Taste

Olive Oil

Parsley

Place the sliced tomatoes on a platter in a pretty pattern.  Sprinkle liberally with salt and pepper.  Top with sliced onions, halved olives, crumbled feta, and pine nuts.  Drizzle with olive oil.  Top with a little more salt and pepper (and red pepper if you like spice!) and parsley.  Enjoy!