Tuesday, September 17, 2013

From the Garden - Recipe for Tomato Basil Salad

I love cooking with fresh veggies from the garden.  So, I keep my eyes open for recipes that use ingredients that ripen at the same time.  This is one of my favorites from the summer garden.  My husband and I were at Aunt Dorise's and Uncle Don's house when we had his wonderful Tomato Basil salad.  This is one of those salads where you can alter the quantity of ingredients to your own personal taste.  But, I've worked to put some portions together as a starting point.
  • 2 cups vine-ripened tomatoes (in one or multiple varieties).  Half the cherry or grape tomatoes, slice/chop larger tomatoes into bite-sized pieces.
  • 1 peeled cucumber either thinly sliced or diced (if you do not have cucumber on hand, this ingredient can be left out). 
  • 6-8 freshly chopped basil leaves
  • 1/2 red onion cut into thin slices
  • 1/4 cup feta cheese; crumbled
  • 1/4 cup virgin olive oil
  • 3 TBSP balsamic vinegar
  • 1 TBSP sea salt
  • 2 tsp. freshly ground pepper
Place cut tomatoes with their juice into a bowl.  Add sliced cucumber, onion, basil, and feta.  Drizzle olive oil and balsamic vinegar.  Salt and pepper to taste.  Refrigerate until ready to serve.

This is a salad that tastes best when it is made fresh before eating.  It loses some of the crispness of the cucumber and onion if it sits in the oil and vinegar too long.  If you do want to make the salad early, combine all the ingredients except the vinegar and oil.   The oil and vinegar should  be added just before serving.