Tuesday, September 04, 2007

I have GOT to try this!

Found on the Cooking Vintage blog. Got to save it somewhere; might as well save it here and hopefully share it with one or two people.

Ambrosial Tomato Salad
Several mixed tomatoes--whatever you have in your garden or market basket
A good olive oil; I used about a teaspoon per cup of tomatoes
A squeeze or 2 of honey
A pinch or 2 of salt, to taste
Whatever herbs need pruning in the garden: I've used dill, basil, mint, cilantro, and sometimes a combination, depending on the day. My favorite combination was mint and opal basil.
Chop the tomatoes; if you're using cherry tomatoes in the mix, cut them in half so that they absorb the flavors. Sprinkle with salt and let sit while you gather your herbs (the salt draws out the tomato juices, which in this case, you don't want to discard, but savor). Add olive oil and honey and the chopped or torn herbs. Eat immediately, preferably outside on a day of the perfect temperature (for me that would be a nonhumid 82).

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