I’m going to try doing something new here on Fridays. I am going to post a quick and easy dish that either is something I’ve created or point you in the direction of some other great ones I’ve come across in my wandering throughout the internet. The idea is that you’ll get a bit of inspiration that’s easy to throw together and enjoy over the weekend (or anytime).
This week’s recipe is a favorite of mine during the summer months. This salad is so pretty and sings summer with every bite of sweet tomato, peppery basil, tangy balsamic vinegar and smooth olive oil.
I hope you enjoy this simple thing as much as I do.
The dressing isn’t so much a recipe but an idea. A methodology. A practice. One part good quality olive oil, one part good quality balsamic vinegar, some sea salt and fresh cracked black pepper. As for the fresh basil, that’s up to your own tastes. I like a lot of basil.
Because I know you come here for recipes I’m going to include one but really it’s just about a drizzle of this and a splash of that.
Cocktail tomatoes are larger than cherry or grape tomatoes but smaller than regular tomatoes. I find that they tend to be less acidic than regular tomatoes though not as sweet as cherry or grape tomatoes. You can usually find some pretty colors of cocktail tomatoes like bright yellow and vibrant orange.
I struggle with the grammarizing of the word ‘chiffonade’. It’s the method for slicing up basil and spinach and such by stacking the leaves, rolling them up and then slicing the bundle into thin ribbons. It’s a verb. So shouldn’t I be able to say ‘chiffonaded’ but that sounds really incorrect. So then I tried to say ‘cut by chiffonading’ but that sounded way worse. So whatever. Just chiffonade the basil or slice it thinly.
There are some vegan versions of this salad which use tofu. You could certainly do that but I don’t love tofu enough to eat a chunk of it with sweet tomatoes. It would ruin it for me. But, that’s just me.
- 6 orange or yellow cocktail tomatoes, cut into quarters
- 8 red cherry or grape tomatoes, cut in half
- 8 basil leaves, sliced thinly
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Sea salt
- Fresh ground pepper
- Place tomatoes and basil on a platter or in a shallow dish.
- Drizzle with olive oil and balsamic vinegar.
- Sprinkle with sea salt and fresh ground pepper.