Tomato Basil SaladPosted by Jia
I enjoy the changing seasons. I love the bright skies of summer and the ocean like sound of the wind rushing through the leaves. I love the crisp air of Fall and the changing leaves. I love the snow and the joy of cuddling up under warm blankets on a cold Winter night. And I love Spring. The smell of moist earth, the budding trees, the first flowers.
Usually, I am perfectly content to wait for each season to arrive. This year I am anticipating the warmer weather so much that I can practically taste it. And with Spring just around the corner, oddly it is Summertime that I am dreaming of. I cannot wait for a good ear of corn, for fresh zucchini, and for a decent tomato.
This is one of our favorite summertime dishes. Don’t even bother making it the rest of the year. For it to succeed you need red, ripe, full-flavored tomatoes. Not the flavorless things you can buy at the store the rest of the year. You also need fresh basil, not dried.
The best results can be had if the tomatoes and basil are picked just before preparing.
6 large servings
9 cloves garlic
9 leaves basil
1/2 large red onion
2 tablespoons olive oil
2 tsp salt
1 tsp black pepper
1 tsp balsamic vinegar
On a plate dice core tomatoes and dice into small chunks.
Scrape tomatoes and any released juices into a large mixing bowl.
Mince onion and thinly slice garlic and add to mixing bowl.
Add olive oil, balsamic vinegar, salt, and pepper and mix well.
Using kitchen sheers or a large knife snip basil into thin ribbons and mix into salad.
It is best made several hours ahead and stored in the ‘fridge. Allow it to come back to room temperature before serving.
In lieu of a red onion, you may use a vidalia onion and a few scallions.
If desired, some minced black olives can be sprinkled on top of each serving.
It works great as a side-dish, served on top of sliced Italian bread (that has been thinly sliced, brushed with olive oil, and baked until crisp).
It also makes a wonderful light lunch, served with crusty whole wheat bread.
If serving this at a bar-b-que, consider also making some baked beans (or even our GERD friendly beans) and chickpea salad (and maybe even making your own BBQ sauce if you really want to impress your guests).
Total Fat 5.6 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.5 g
Cholesterol 0.0 mg
Total Carbohydrate 16.8 g
Dietary Fiber 3.9 g
Sugars 0.7 g
Protein 3.0 g
estimate via Recipe calculator via Sparkpeople.com
This recipe was shared at Sabroso Saturday at Latina on a Mission
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