This is our favorite salad using Indigo Rose OP Tomato, our new introduction for 2012. We had it nearly every day last summer and eagerly look forward to enjoying it again. Other small salad tomatoes can also be used but to my mind none are as beautiful as Indigo Rose in this delicious combination of taste and color. The deep purple exterior is rich in anti-oxidant anthocyanins and the interior of these 2” fruits is a rich bright red. The flavor is bright, tart and pleasant.
It is important to mention, Indigo Rose, the world’s first high anthocyanin tomato is a result of traditional breeding and selection over many years and not a result of genetic engineering. Bred at Oregon State University by Dr. Jim Myers, it is the result of growing out the best selections over more than a decade selecting for performance, coloration, and flavor. it is open-pollinated.
We are pleased to introduce this fine and unusual selection in 2012. We start our tomatoes from April 1 to April 15th and transplant around Memorial Day weekend.
10-12 Indigo Rose Tomatoes (weight about 1.5 to 2 lbs.
3 tablespoons diced sweet onion
1 tablespoon white balsamic or red wine vinegar
1 tablespoon extra virgin olive oil (optional)
1/4 teaspoon salt
1/2 cup chopped parsley
6 ounces feta cheese (not non fat)
Directions: Cut each tomato into quarters. Gently combine tomatoes, onion, vinegar, oil, salt and parsley. Place in bowl and sprinkle with coarsely crumbled feta cheese. This salad is also very good with one or two tablespoons of chopped basil. Serve, this can be easily doubled and serves 3 to 8 depending on whether this is a dinner salad, with bread, or simply salad.