You don't realize how ubiquitous certain foods are until you can't eat them. I'm speaking, of course, of the ongoing tomato salmonella scare. At the sandwich shop where I had lunch the other day, a sign at the counter announced that they were not serving tomatoes at all on their sandwiches or in their salads. The sign, funnily enough, was right next to a sign announcing their new summer salad: a tomato, basil and mozzarella salad.

It's depressing to think of all the summer foods we enjoy that include tomatoes, and eerie to wonder if the salmonella links will extend to different types of tomatoes, or to canned tomatoes (which is unlikely since canned tomatoes are cooked, which kills the bacteria). And I hate to imagine all the tomatoes rotting on the vine or in warehouses, when there are threats of food shortages in other parts of the world.

But in the meantime, a summer without tomatoes will just not be the same. If you're already finding yourself missing the plump red fruits, here are some ideas for some substitutions:

Salsa: Tomatillos have the pulpiness of tomatoes, but they have a tangier flavor that lends itself well to salsa. Grill tomatillos on the grill or roast them in the oven (husk them and wash their stickiness off first), and puree them with garlic, onion, lime juice and cilantro.

Gazpacho: Cucumbers make a gazpacho that's just as refreshing as tomatoes. I like using peeled cucumbers that I puree with yogurt or low-fat sour cream and dill or chives.

Caprese salad: Luckily, cherry tomatoes aren't affected by the tomato recall. Halve the cherry tomatoes and toss them with either bocconcini (tiny mozzarella balls) or mozzarella cut into 3/4-inch cubes, and shredded basil. Drizzle the mixture with a little bit of olive oil and balsamic vinegar and sprinkle with kosher salt and freshly cracked black pepper.

Burgers or Sandwiches: Basil, another summertime favorite, is a great condiment for a hamburger or a sandwich, especially if you have a bumper crop in your garden, as I do. Puree fresh basil leaves with pine nuts, garlic, parmesan cheese, olive oil and salt and pepper to make a loose, paste-like texture. Or, use sundried tomatoes combined with garlic, parmesan cheese, nuts and olive oil to make a tomato pesto.

Salads: If your salads normally consist of iceberg lettuce and some diced tomatoes, now's a good opportunity to branch out and try some new vegetables. Add color with red, orange or yellow peppers, beets or radishes, and texture and flavor with interesting vegetables like jicama and artichoke hearts.

Feel free to share your thoughts on how the tomato scare will impact your summertime meals.

Image courtesy of St0rmz.