recipe: tomato salad

11 May

Now that the garden is getting underway, I am itching to make delicious fresh vegetable dishes and sit around admiring the bounty from our little plot–but unfortunately, the pickings are still slim out there.

Today, I decided to scratch that metaphorical itch with a fresh-tasting, if store-bought, alternative: a tomato salad based on supermarket Campari tomatoes and the bits and pieces I could gather from the garden. You can throw in anything you want here; if you are a fan of a different herb, add it or replace the basil with it. If you like cucumber in your tomato salad, put that in too. This is more of a concept than a recipe.

Tomato Salad

1 package Campari tomatoes (I used a 1-lb package, but it’s flexible)
handful of basil leaves, torn into small pieces
3 large spring onions, white and light green parts only
pinch of salt
fresh-ground pepper
drizzle of olive oil

Wash and quarter the tomatoes. Toss briefly with the remaining ingredients. Let stand for a few minutes.

A few serving ideas:
* top with grated cheese (Parmesan, provolone, Gruyere–whatever floats your boat) or mix in small pieces of mozzarella;
* pick the baby lettuce leaves that are starting to grow in your garden and serve this salad on top;
* chop the tomatoes a bit smaller and serve this salad on rounds of toasted bread;
* use the tomato salad as a combo sauce/garnish for grilled or broiled fish;
* use the leftovers (if you have any) as the basis for a quick frittata.


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