We are headed to an annual family reunion this weekend we
always look forward to seeing all of the extended family
and cousins plus the potluck spread of food everyone put
together is always great! Since we hail from a bit far on
this one I need to keep my potluck dish as portable as
possible. Appetizers, salads and desserts are my typical
choice simply for transport and east. I have to say a fave
has been those Oprah cookie contest recipe winner for
peanut butter delights. Ever since we started making these
I get requests everywhere I go. You can still get this
must-try cookie recipe on Oprah's website at
http://www.oprah.com/food/double-delight-peanut-butter-cookies
This year I'm super limited on time to prep so I'm keeping
it to a simple summer veggie that I like to make and looks
nice plattered with some fresh basil on the top. This
3 TOMATO COMBO SALAD is as beautiful as it is delicious
and can be made up to 4 hours in advance and kept at room
temperature until ready to serve. Great for those hot
days when you don't want to have mayonnaise dishes
sitting out.
Enjoy! Marzee
Marzee
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RECIPE: 3 TOMATO COMBO SALAD
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INGREDIENTS:
1/4 cup fruity olive oil
3 tablespoons balsamic vinegar
Pinch sugar
Salt
Freshly ground black pepper
1 pint yellow pear tomatoes, halved
1 pint grape tomatoes, halved
1 pint orange cherry tomatoes
1/3 cup fresh minced basil
DIRECTIONS:
Whisk together the oil, vinegar, sugar, salt and pepper. Add
the tomatoes and toss well to coat with the dressing. Add the
basil and toss gently. Serve at room temperature and do not
refrigerate for best flavor.
Yield: 6 servings
Category: Vegetables, Salads
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TOMATO TIPS:
There are all sorts of combination of small tomatoes:
pear, grape, cherry, or even sliced plum tomatoes for
tasty salads.
Tomatoes don't develop adequate flavor unless allowed
to ripen on the vine. Seek out locally grown tomatoes
whenever possible. They may not be as "pretty" as store
bought, but beauty, of course, is only skin deep.
Fragrance is a better indicator of a good tomato than
color. Use your nose and smell the stem end. The stem
should retain the garden aroma of the plant itself.
Since fresh tomatoes are summer fare and off-season
tomatoes are rarely flavorful, substitute canned Italian
plum tomatoes in cooked dishes. Cook for ten minutes to
reduce the liquid and enhance the taste.
Storing & Ripening Tomatoes:
Never refrigerate fresh tomatoes! Cold temperatures make
the flesh of a tomato pulpy and destroys the flavor. To
ripen, place green or unripened tomatoes in a brown paper
bag and place in a dark spot for three or four days,
depending on the degree of greenness. Do not put tomatoes
in the sun to ripen - this softens them.