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August 04, 2022

Hi All!

Since we're still in major cookout season and it's hot hot hot out let's help out with a no-mayo side salad. Make no mistake though this is good ANY time but it also happens to be tomato harvest time and aside from bruschetta this TRIO OF TOMATO SALAD is a refreshing side that goes with anything you've got on the grill. It just checks all of the boxes... beautiful to present, delicious and can also be made up to 4 hours in advance and served at room temperature. Well yes please! Don't overthink it some of the simple things are the best things.

Take a peek at some super useful tomato tips down below I bet you'll learn a little something new too!

Enjoy!
Marzee

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TRIO OF TOMATO SALAD

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



MARZEE'S CORNER

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.