Farmers markets and gardens are filled with tomatoes in every hue imaginable, from pale melon yellow to fire-engine red to mysterious purple-black. Tonight, we’re paying tribute to Purple Cherokee tomatoes in this Grilled Tomato and Mushroom Salad. Slice and dress these beauties with basil and oregano, add a healthy dose of garlic paste and toss on the grill with oyster mushrooms, then pile on a plate. Click here for the recipe.
This article appears in August 2016.