The date may say September but our temperatures are anything but fall-like here. It’s not as steamy as last month but I’m still not in the mood to cook up a pot of soup anytime soon. We eat salad year round and I often get creative with ingredients, but this time of year I’m keeping things simple. Today I’m sharing one of my go-to recipes for days when I’m in a hurry.
Fresh, juicy cherry tomato halves flavored with garlic and bright green ribbons of fresh basil tossed in a simple olive oil and balsamic vinegar dressing. It couldn’t be quicker or tastier on a warm summer day and is loaded with vitamin C!
You could use large tomatoes for this recipe but I find the salad gets too runny and doesn’t save as well so I use cherry tomatoes instead. Tomatoes don’t need to be refrigerated and taste best room temperature.
2 cups of cherry tomatoes..I like to combine several colors
10 fresh basil leaves
2+ cloves of garlic to taste
splash of olive oil and balsamic vinegar
salt and pepper
Bring tomatoes to room temperature if they’ve been in the frig. Thoroughly wash and dry.
Mince garlic and add to tomatoes. I like lots of garlic but do it to your taste.
Wash and dry large basil leaves.
Chiffonade them and add to sliced tomatoes. Here’s how:
Stack them on top of each other.
Roll them tightly lengthwise then slice into narrow ribbons with a sharp knife.
Toss with olive oil and vinegar then let sit for the flavors to develop. Add salt and pepper as desired.
Sometimes I add tiny balls of buffalo mozzarella which makes it a rich and satisfying Caprese Salad. It’s a great little side dish with lunch or dinner and can even be dinner when served over warm pasta.
Do you have a favorite way to serve tomatoes?
Thanks for reading ladies and have a great day!
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