Heirloom tomatoes are one reason we should all cherish August. They are as bright and flavorful, and juicy as they are bountiful this time of year. I like salty feta crumbled over mozzarella, but an herbed goat cheese will also go far. Enjoy this fresh salad on the side or on its own and save any extra zesty dressing for another day.

The finished heirloom tomato salad. Photo: CC-xmattIngredients:
1 pint baby heirloom tomatoes cut in half
1 cup olive oil
1 tablespoon red wine vinegar
¼ cup feta cheese
1 poblano chili
1½ cups fresh arugula
1 tablespoon freshly chopped oregano
¼ cup fresh cilantro
Salt and pepper

Directions:
Roast the poblano in a 400° oven for 15-20 minutes or directly over stove top until skin is blackened. Allow to cool, peel and roughly chop.

Combine chopped pepper, olive oil, vinegar, cilantro and a pinch of salt in a blender until smooth.

In a medium bowl, toss arugula and tomatoes with dressing. Top with feta cheese and garnish with oregano. Season with salt and pepper to taste.

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