Monday, August 15, 2011

Recipe: Tomato Salad

This is another farmer's market creation.  It has two main ingredients, is no cook, and if you don't have a farmer's market can be easily replicated for a great summer side dish.  A few optional ingredients can make it even more substantial if you have them lying around the kitchen.  Feta or mozzarella would each add a nice element to the salad, though with its zing my vote would go to the feta.  A pint of cherry tomatoes will give you 2-3 servings.  Larger tomatoes can be used as well, you can choose to cut them into wedges or rounds.  For rounds you might simply turn this into a caprese salad with mozzarella and basil.

You will need:

1 pint cherry tomatoes
1 handful basil, chopped or roughly torn

Thoroughly wash the tomatoes in a colander, especially if they were a market purchase, to remove any dirt from the skin.  Cut the tomatoes in half, removing any that are damaged, and place in a bowl.  Add a decent pinch of salt and pepper (taste and adjust as you go, remember you can always add more).  Add the basil and stir gently to combine.

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