Friday, July 28, 2006

Tomato-Basil Salad

I simply adore tomatoes! The wide variety available this time of year call out for creative uses.

This tomato-basil salad provides a bright burst of flavor as a side dish for lunch or dinner. Be sure to use well-ripened, local cherry tomatoes if you can. The flavor will be much better. Grape tomatoes from the grocery store will work in a pinch if fresh, local tomatoes aren't available.

2 cups cherry tomatoes, halved (large ones may need to be quartered)
1 tablespoon chopped fresh basil
1/2 teaspoon sea salt
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
Fresh ground pepper to taste

1. Toss all ingredients together and serve.


Carissa said...


When you were home, I told you I didn't plant any tomatoes this year. Well, right after that I discovered a bunch of volunteers had come up. They have blooms on them now, so I am just waiting to see what we get. Hopefully I can make this yummy salad!

Sarah Kramer said...

Yo Jill
Can you e-mail me? I've lost your e-mail...

I'm so sad I can't eat tomatoes right now... boooh ooo.

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funwithyourfood said...

I had this dish today!

SO tastey


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