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What could be more gratifying on a sweltering day than a platter of fat and juicy tomatoes, fresh off the vine? I ask that question each year when the season rolls around and, without fail, come up with nothing for an answer.

At this weekend's farmers market, when I spotted heirloom tomatoes by the crateful in a rainbow of colors, I couldn't help but bring several pounds home.

I used my loot — a mixture of green zebras, Cherokees, and yellow brandywines — as the star of a dish so unembellished, I'm not sure I would call it a salad. I sliced the fruits into thin rounds, then drizzled them with high-quality Italian olive oil.

A flaky sea salt helps round out the tomatoes' impossibly sweet flesh; I also added dollops of burrata to cut through the acidity and young leaves of basil to bring out the herbaceousness of the tomatoes. I devoured the dish right away and derived such visceral pleasure from eating it that I guarantee next week I'll be making the salad again. Keep reading to savor this Summer fruit the same way.

It's the end of July and things are starting to heat up across the nation. When the weather is hot, I simply cannot stand to turn on the oven. I prefer to do the cooking outdoors on the grill.

I crave filling dinner salads that are full of vegetables and cheese, like a classic Cobb or Greek salad. Grilled seafood — shrimp, sardines, and clams — is also satisfying.

Since hot weather calls for its own breed of cooking, I'm wondering: What are your go-to dishes? What do you make when the temps are in the triple digits? Cold soups? Grilled corn? Ceviche? Chicken salad? Share with us below!

If you're looking for a different way to incorporate whole grains into your diet, look no further than farro, an ages-old grain that's well on its way to making a mainstream comeback.

Also known as emmer, this grain, which is actually an ancient variety of wheat, originated in the Middle East. It was ubiquitous during the Roman Empire, and has since played a vital part in Italian cuisine — although it's just now starting to make an appearance elsewhere. Farro (which is largely grown in northern Italy) is high in fiber and low in gluten. It has a nutty, earthy flavor, and a supple texture that's chewy on the outside, with a firm center.

When purchasing farro, opt for the semi-perlato, or semi-pearled variety, which has more bran intact than its pearled counterpart. Simmer it for 35 minutes, then add it in place of other grains in your favorite dishes. (The grain, which doubles in volume when cooked, can be eaten hot or cold, and keeps in the refrigerator for three to four days.) Add farro to soups, stews, or salads, or experiment with dishes such as farro fried rice, hot cereal, or baked farro risotto. Where have you spotted farro lately?

Remember BK Burger Shots, Burger King's attempt to roll out mini hamburgers? Well, the fast food chain has announced today that it's bringing them back, along with other finger foods, like petite-sized breaded chicken sandwiches.

The press release positioned BK Minis as perfect during mini golf or on a minibreak. But I'd like to know: what's the real reason behind this new fast food trend of all things mini? After all, Burger King's simply the latest of a slew of chains to roll out graze-worthy offerings to fast food diners.

McDonald's advertises an extensive line of "Go Wraps," Dunkin' Donuts has its new Hearty Snacks Menu, and even Starbucks has come out with snack-sized Bistro Boxes.

Maybe it's just me, but I'm somewhat bewildered by this sudden surge of snack options. It's not often that I pop into Burger King when I'm craving an afternoon snack; I'd be much more inclined to grab a bag of pretzels from the corner bodega instead. Are fast food snacks going to catch on, or are they destined for failure?

Basil is the Summer's most beloved herb, and when it's in season, I simply can not get enough of it. While classic preparations like pesto and pizza margherita are great ways to use basil, there are plenty of other methods that highlight the fragrant herb's wonderful flavor. Here are six suggestions for making the most of that basil bounty.

1. Drinks. Unlike some herbs, such as rosemary, basil has a subtle earthy quality that's not overpowering. Think of it like mint and use the delicate leaves in a beverage or cocktail. Add muddled basil to lemonade, bellinis, or gimlets.
2. Salads. Basil is an essential ingredient to Caprese salad, but it also adds freshness to any mixed green salad. Simply toss torn basil leaves with greens and you've got a sophisticated take on the mixed green salad.

Get the rest of my ideas after the break.

We're not the only ones who are craving a taste of the tropics; so is AllieNic, who recently made her family bacon-wrapped scallops.

Every year my family takes a vacation-y trip to the great island of Martha’s Vineyard. We stay in a house together, we hang out at the beach, we take long walks and we cook family dinners. On the ride down, M had the phenomenal idea to make bacon-wrapped scallops for everyone. We’d never made them before, but we figured an island was the best place to give it a try! Our island travels took us to Menemsha.

Check out her blog for the surf-and-turf recipe. Have a food or beverage to share of your own? Be sure to upload it to our Savory Sights group in the YumSugar Community!