“As my Bridal Luncheon continues, Ivers appears because Cook wants us to move into the summer dining room. Apparently, we’ve lingered too long over shrimp dip and cocktails and are messing up her timetable. We walk towards the back of the house to find the table decorated with white zinnias and springs of rosemary and eucalyptus. This dining room, which Calum only uses during the summer, overlooks his extensive gardens–the largest in the city. The afternoon light drifts in, but it’s cooler here and I’m happy that I brought my shawl.
As we sit, Samantha laughs at Maddie’s story about a bridal gown fitting that didn’t go so we’ll, while Charlotte and Miss Nell talk about men–something about size versus stamina. I blush and study the printed menu next to my plate. The first course is one of my favorite summer dishes: Heirloom Tomato Salad.
Maybe because I feel like I’m still on my honeymoon, I’m not ready to over-share with these women. But as their laughter fills the room, and Cook brings in the tomato salad, I smile. Happiness fills my heart until it hurts, and I think I may weep from the ache. A few weeks ago, I thought I had my life together not realizing how alone I really was. Now? I’m surrounded by people I love and trust . . . and I’m loved in return. It’s, truly, the most incredible feeling in the world.” ~ Juliet Capel, EVERY DEEP DESIRE

Heirloom Tomato Salad
Ingredients
- 1 1/2 pounds ripe heirloom tomatoes different shapes, sizes, colors
- 1 garlic clove minced
- red wine vinegar
- extra virgin olive oil
- 1/2 teaspoon oregano
- Kosher salt
- freshly ground pepper
- 1 cup goat cheese crumbles or mozzarella balls
- sliced red onion for garnish
Instructions
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Wash the tomatoes and slice them and place them in the colander. The more assortment of tomatoes (sizes and colors), the prettier the salad will be. Toss in a Tablespoon of Kosher salt and let the tomatoes sit in the colander for 20 minutes.
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Transfer the tomatoes to a serving bowl and toss in the oregano.
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For the dressing, mix together 1 part oil, 3 parts vinegar, and the garlic. Drizzle the dressing over the tomatoes and toss until lightly coated–but not too much. Garnish with the cheese and onion slices, if preferred.