Thursday, July 30, 2009

Summer Tomato Salad

If your plants are in full bloom (like ours are), and you've found yourself with an ABUNDANCE of tomatoes these last few weeks (like we have) I suggest you try this recipe. Simple to prepare and extremely tasty, it will use up those extra tomatoes in no time!

*Note: This recipe can also be diced and made into a fresh bruschetta. Serve atop grilled, sliced bread and enjoy!

INGREDIENTS:
8 to 10 small tomatoes, a variety of colors if possible
2 cloves garlic, finely minced
1/4 cup diced sweet onion or purple onion
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper

DIRECTIONS:

Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired.

Serves 6 to 8.

2 comments:

The Brooks Family said...

um...for summer thats a great recipe!!

Crystal said...

Yummy! Thanks! I'd a summer tomato addict! lol