You Say Tomato

A succulent homegrown tomato is one of summer’s greatest pleasures – no matter how you slice it. Add a sprinkle of salt, and you’ve got a delicious, refreshing snack! Pastas, salsas, soups, and your favorite sandwich also feature this fruit (or vegetable, depending on who you ask), which comes in varieties ranging from beefsteak to grape. Enjoy these little orbs often for maximum health benefits, including boosted heart health and cancer prevention. They’re an excellent source of vitamin C, vitamin K, potassium, and fiber.
Savor the taste of summer with these tomato recipes from Chattanooga locals!


(above) Photos by Rich Smith


Acropolis Grill executive chef lloyd george in chattanooga

Executive Chef Lloyd George

Acropolis Grill’s Horiatiki (Greek Village Salad)

By Executive Chef Lloyd George | Serves 4-6 as a side


  • 1/2 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, quartered
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • 1 bell pepper, seeded and julienned
  • 1/4 pound kalamata olives, pits removed
  • 1 bunch mint, leaves torn
  • 1/2 bunch flat-leaf parsley, leaves torn
  • 2 tsp. kosher salt
  • 1 tsp. dried oregano leaves
  • 1/2 tsp. cracked black pepper
  • 4 oz. Greek extra virgin olive oil
  • 2 oz. red wine vinegar


  • In a large bowl, combine the feta, tomatoes, cucumbers, onion, bell pepper, olives, mint, parsley, salt, oregano, and pepper.
  • Toss the salad with the olive oil and vinegar. Season to taste.


Did you know?

Americans dine on an average of 23 pounds of tomatoes every year. Around half of that consumption is contributed to two of its forms: tomato sauce and ketchup.


Michele Reneau's Pico de Gallo with tomatoes in chattanooga

(above) Photos by Lanewood Studio

Michele Reneau’s Pico de Gallo

Serves 6


  • 2 Ibs. vine-ripened tomatoes, chopped
  • 1 jalapeño, seeded and chopped
  • 1 small white (or red) onion, diced
  • 1 avocado, cubed
  • Juice of 1 lime
  • 1/2 tsp. sea salt
  • 1 tsp. dried oregano
  • 1/2 bunch of cilantro, chopped
  • 1-2 garlic cloves, minced

*Always use fresh ingredients for the best flavor.


  • Chop up the tomatoes, jalapeño, onion, and avocado; toss to combine.
  • Stir in the juice of a lime along with the salt, oregano, cilantro, and garlic.
  • Refrigerate until ready to eat.


Michele Reneau, of Signal Mountain, loves creating simple, healthy dishes that her four kids will enjoy. Michele’s vibrant pico de gallo recipe is a household favorite for its creaminess (thanks to the avocado) and versatility – use it as a topping for salmon or chicken, add it to omelets, quesadillas, and salads, or eat it by itself with tortilla chips!


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