Summer Tomato Salad
I’ve just got back from a wonderful vacation and the first thing I did when I got home was to check on my little garden. Well, actually the first thing I did was to feed my poor little beta fish. My hubby was in charge of taking him to the fish sitter, and forgot!! So little George Weasley went three whole days without food But like a trooper, George pulled through. I was so nervous when I opened the door to my house! I fed him so much I think he could probably go three more days without food!
Ok, so after I took care of George I went out to my garden. Guess what? While I was gone TONS of my green tomatoes turned red! I’ve also got some big spaghetti squash growing as well as lots of zucchini. Plus, my basil is growing like a weed. I knew exactly what we’d be having for dinner!
This is the perfect example of letting simple foods shine. This salad is so easy, but when you have great ingredients you don’t need much to make them something very special.
Tomatoes. Fresh Basil. Lots of Garlic. Good Olive Oil. Salt & Pepper.
Instead of blending or chopping the basil, for this salad I muddled the basil with the garlic, oil, salt and pepper.
This allows you to create a really amazing, chunky, garlicky basil oil.
So much flavor going on here! Just toss the tomatoes with the basil oil. Make sure to add plenty of salt & pepper – you don’t want the tomatoes to be under seasoned!
If you have the time, let this salad sit for a few hours before you serve it. That way they flavors can really marinate and get ridiculously tasty.
Top with some fresh basil leaves before serving. This makes a wonderful side dish or serve it up with some crusty bread for a light lunch. Even if you don’t have a garden of your own, take advantage of in-season summer produce with this salad. I think you’ll be glad you did!
Ok, I’m off to feed George his third dinner of the night
|Summer Tomato Salad|
- 6 large, firm tomatoes
- 2 cloves garlic, chopped
- 2 cups basil leaves, loosely packed (plus more for garnish)
- 1/3 cup good extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Chop tomatoes in large chucks (about 2″), place in a large bowl
- In a smaller bowl, combine roughly chopped basil leaves, garlic, and olive oil
- Using a muddler or mortar and pestle, grind basil, garlic, and oil into a chunky paste, add salt and pepper
- Season tomatoes with salt and pepper to taste
- Drizzle basil oil on top of tomatoes
- Stir to combine
- Top with fresh basil leaves
- *If possible, make salad 2-3 hours before serving. Cover and refrigerate until just before serving*
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