Summer in the South is all about one thing—the fresh bounty of produce. Fruit for cobblers, corn on the cob, squash for days, and herbs aplenty fill our bags at the farmers’ market. But there’s only one queen bee of summer crops, the tomato. A rainbow of thick, fresh tomatoes abound at weekend markets and roadside stands, and the possibilities are endless when it comes to enjoying them.
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Senior Lifestyle Editor Ivy Odom can’t wait to make this fresh salad each season. The hardest thing about this simple salad is the prep time spent chopping. After that, all you need is a big bowl and a spoon to stir everything together! Since it tastes best after chilling overnight or for a full 24 hours, this colorful and healthy salad is a great make-ahead option for summer holidays and gatherings. It’s imperative to use the freshest ingredients as possible for this bright dish to shine.
Hot and Hot Fish Club’s Tomato Salad
Instagram/@hotandhotfishclub
Each year, the arrival of Hot and Hot Fish Club’s famous Tomato Salad is like a mini holiday in Birmingham, Alabama. Business Manager Nellah McGough is sure to snag a reservation to get her fill of the stacked beauty. The stars of the show are thick slices of heirloom tomatoes, but they’re complemented by other spoils of the season like fresh field peas, okra, and herbs. Of course, a bit of bacon doesn’t hurt the situation, either.
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
Associate Homes Editor Cameron Beall says a tomato pie is the first thing she whips up in the kitchen (or orders at a restaurant) come tomato season. This recipe has an extra (but crucial) step: Our Test Kitchen recommends roasting the tomatoes first. “Not only does this simple step keep the filling from being too wet, but it also caramelizes the tomatoes, intensifying their flavor,” according to the pros.
Brick & Tin’s Tomato Panini
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Senior Homes and Features Editor Betsy Cribb waits as patiently as she possibly can for this signature Brick & Tin sandwich’s debut every summer. “Heirloom tomatoes grown in Alabama, basil pesto, and homemade aioli on fresh bread…My mouth is watering just thinking about it!” she says.
Ripe Off The Vine
When I polled the Southern Living editorial team about their favorite tomato dishes, Ivy Odom said: “Does a still warm-from-the-sun straight off the vine tomato with flaky salt count? Because I cry when I get to eat my first ripe one every year.” I’m guessing most Southerners would agree: Sometimes that’s all you need for a gorgeous tomato “dish.”
The classic. Period. Come summertime, the ‘mater sandwich is on everyone’s list. Southern Living contributor Rick Bragg says the recipe is actually very simple: squishy white brand, salt and pepper, generous smears of mayo, and slices of juicy tomatoes. Trust us, the results are worth every bite.
Helen’s Tomato Pie
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Senior Digital News Editor Rebecca Baer heads to one of downtown Birmingham’s most popular restaurants, Helen, each summer to order their beloved Tomato Pie. Chef Rob McDaniel is an expert at taking nostalgic Southern dishes and elevating them onto impressive new pedestals. Though his Tomato Pie is packaged beautifully (with homemade pimento cheese on top to boot), the taste is just as down-home as you remember.
Jen Causey; Food Stylist: Ruth Blackburn; Prop Stylist: Josh Hoggle
One thing you can be sure of when the temps rise: Cameron Beall is going to be ordering fresh succotash at a restaurant or making it at home herself. Like a party where all the season’s finest veggies get together (with bacon as a plus-one), succotash is Southern side dish royalty. Not to be arrogant, but our Best-Ever Succotash Recipe lives up to its name, and all of the five-star reviewers seem to agree with us.
Over the years we have published many variations of the tomato pie, and they are all delicious. This old-fashioned recipe is a Test Kitchen and staff favorite.
Sometimes you just want to add a little something extra to that go-to tomato sandwich. The answer: Our Classic BLT, Truth is, bacon really does make everything better, and this version of our tomato sandwich is really simple and delicious.
As temperatures rise, sometimes all we want is a cool and refreshing salad that stars the best produce of the season. Enter this recipe, which features heirloom gems, and that the Test Kitchen called “heavenly.”
Caitlin Bensel, Food Stylist: Torie Cox
Incredibly fresh and flavorful, this recipe was a top pick by many editors on the team. Ripe, juicy tomatoes combine with sweet corn for a salad that’s perfect for a side dish or a snack.
