Salad week continues with a fantastic way to take advantage of all of the fresh tomatoes we have this time of year from the farmer’s market or our own gardens.
I try to use a variety of tomatoes to make it an interesting mix of shape and color; vine-ripened, roma, grape, cherry, red, yellow, orange, heirloom. I usually keep the peels on and the chunks, bite-sized.
This salad is so delicious when served as an accompaniment to a lunch of chicken salad or tuna salad---or as a topping for French or Italian bread.
Ingredients:
4 cups of tomato chunks (or whole if the grape and cherry tomatoes are bite-sized)
¼ cup extra virgin olive oil
3-4 Tablespoons red wine vinegar (balsamic or white wine vinegar also works well).
¼ cup fresh parsley (or to taste)
¼ cup fresh basil (or to taste)
*(add or replace the herbs in this recipe with any herb you enjoy)
½ teaspoon kosher salt
¼ teaspoon black pepper (or to taste)
1 teaspoon sugar
Instructions:
*Place tomatoes in a bowl.
* In a separate small bowl, combine oil, vinegar, herbs and spices and whisk together.
* Pour over tomatoes. Toss gently, cover and refrigerate until ready to serve.
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