Well, my garden is starting to wind down now. We’ve had some beautiful weather and the cooler temperatures have slowed production. Matt actually made this Tomato & Basil Salad earlier this summer for the first time and we both really liked it. We’ve made it several times since then and love that we can use any tomatoes from our garden and we can more or less follow the recipe and it still turns out well. We still have some cherry tomatoes and the basil is still out there, so yesterday, I quickly tossed together this wonderful salad to go along with some Baked Tilapia and brown rice. It made for a really nice, quick, delicious dinner.
If you have tomatoes to use up, I highly recommend this salad!
Tomato & Basil Salad
from a cookbook called Vegetarian
4 large ripe tomatoes, thinly sliced
1 shallot, finely chopped
8 basil leaves, roughly torn
3 T extra virgin olive oil
1 T balsamic or wine vinegar
salt and freshly ground black pepper
What To Do
Overlap tomato slices on a serving platter. Sprinkle with shallot and basil.
Spoon oil and vinegar evenly over salad. Season generously with salt and pepper.
So, actually, we’ve never done the serving platter thing. We have just chopped up tomatoes and sometimes put onion in and sometimes add feta cheese or in yesterday’s case, I sprinkled parmesan cheese on top. Like I said, we more or less follow the recipe.
For the cherry tomatoes, I just sliced them in half and tossed all the ingredients together. Very simple.
Some Photos Along the Way
So easy and so delicious! I hope summer isn’t over yet and I hope to get some more tomatoes out of the garden but if not, I can look forward to more of these yummy salads next year.
Have a great day!