TOMATO SALAD

YES! These are tomatoes! As we were working on this post, Ricky and I went to a local farmer’s market to see what tomatoes we could find there. It is peak tomato season where we live. The vast variety of tomatoes we found, was an unexpected delight. Take a look at this array of beautiful ripe tomatoes I brought home! This salad is the perfect summer side dish when tomatoes, fresh from the vine, abound. Fresh ripe tomatoes from the garden have a taste that can’t be matched by those out of season. And if you want to make an already beautiful salad into a showstopper, use heirloom tomatoes.

I am told that this salad was Ricky’s signature “must bring” side dish when his in-laws were having a summer get-together. Cheryl, Ricky’s wife, grew up on the ocean, in a home still owned by her family. It’s no surprise that their ocean side home has always been a popular place to congregate during the summer. One of the annual events held there is the celebration of the 4th of July. Generations of family have gathered there with friends, to enjoy summer at it’s best. There is little that matches the foods of summer when you live on the coast of New England. But of all the taste treat delights served at this annual event, Cheryl’s mother Hazel always made sure to remind Ricky that she was looking forward to his tomato salad. And she was not the only fan of his simple salad. Rumor has it that Ricky conducted more than one cooking class on making tomato salad for Hazel and her neighborhood friends. Now I would call that a claim to fame! This simple tomato salad was a shining star at the annual 4th of July food fest. Simple ingredients, simple flavors, simple to make and simply delicious.

Here’s what YOU WILL NEED:

The amount of basil to use will vary depending on whether you are using fresh or dried. Fresh basil is the better choice in this salad. If using fresh basil leaves, chop up several leaves. You can be generous in using fresh basil. But if you are using dried basil, don’t use more than 1 teaspoon. You can overpower the simple flavors pretty easily.

This is WHAT TO DO:

Cut each tomato into wedges. Thinly slice the red onion. Mince (finely chop) 3 cloves of garlic. Chop or rip up several fresh basil leaves.

In a glass bowl or small glass baking dish, mix the olive oil, minced garlic, salt and pepper. Add tomato wedges, onion and basil to the bowl. Toss all the ingredients together gently, until the onion slices and tomato wedges are covered in oil.

Rest the salad in the refrigerator for at least 30 minutes before serving. The resting time in the refrigerator is important. That is where the flavor happens. The juice of the tomato weeps into the olive oil to make a perfect “dressing”. There is no need to add anything else. Ricky sops up the rendered juices with fresh bread and thoroughly enjoys every mouthful.

We have a discussion, Cooking with Herb in CLAUDIA’S COOKING TIPS, about using fresh vs. dried herbs in your cooking; when and why. Another post, Back Porch Herb Garden is about growing your own herbs at home. But if you aren’t ready to dive in and grow them, you can buy fresh herbs in the produce section of the grocery store. Basil, in season, is sometimes sold in larger packages, cheaper than the rather expensive small packages you otherwise get. You can make store bought fresh herbs worth the price, by drying what you haven’t used fresh. Then you have your own stash of dried herbs. Your own dried herbs pack a wallop of flavor. We are going to be posting a discussion on drying herbs soon, but for the most part, just leave them out to dry. The more air circulation the better, so small baskets, with a large weave, work great for drying herbs. Basil dries faster if you take the leaves off the stem and cut up any large leaves. Most other common herbs can be left on the stem to dry. You crush them in your hand when you are using them in a recipe. Don’t put your dried herbs in a container until they are crunchy dry, you will risk mildew forming.