It’s no secret that I’m a craver. I get wild hankerings for anything cruciferous, avocados, greens and new potatoes or freshly picked anything are easy subjects. But at this very moment it’s tomatoes.
They’re just coming into season and my radar quickly translates that into eating. This tomato salad is one of my go-to summer dishes. It’s a family recipe that’s not too different from many others but there’s something about it that makes it amazing. Maybe it’s the cut – slicing the tomatoes into steaks instead of wedges or cubes — or it could simply be the timeless combination of olive oil, balsamic and basil.
No matter how you cut it, amazing ingredients make for amazing eating.
Here’s what you need:
- Vine ripened tomatoes. Heirlooms are wonderful but most varieties will do the trick.
- 1 handful fresh basil
- Olive oil and balsamic vinegar
- Crumbled Feta or Chèvre cheese
- Optional — crack of freshly ground salt and pepper to taste
Here’s what you do:
- Slice tomatoes into thick steaks. No skinny business. You want them to be about a 1/4 inch thick give or take. Try it and see what you like.
- Lay cut tomatoes onto a plate or other serving dish. Something beautiful or simple so they stand out and make a statement. This is their turn to shine.
- Lightly drizzle on olive oil and vinegar. I like to make a few passes over the tomatoes but do my best to not drown them. It’s especially important to go light on the vinegar at first — add just enough to accent the flavor but not so much that all you taste is vinegar.
- Sprinkle with cheese and basil. Add freshly ground salt and pepper if you like (I usually don’t). And serve.
You’re going to love it and probably wonder why you haven’t had tomatoes like this before. It’s fresh, simple and satisfies the biggest of hankerings.