I've mentioned before that I just can't seem to develop a taste for raw tomatoes. I know. I'm strange. I want to like them so bad, but I just can't eat them raw - unless they are in pico de gallo. I can eat gallons of that stuff. Tricia makes another similar dish that I call an Italian pico de gallo. We'll make that today. Its real name is Summer Tomato Salad and we found it in a cookbook called Tuxedos to Tailgates that my aunt and uncle from Dallas gave us.
It calls for:
- 1 lb. of tomatoes, chopped
- 1/3 cup chopped green or black Greek olives
- 1/2 cup chopped fresh parsley
- 1 tablespoon wine vinegar
- 1/4 cup olive oil
- 1/2 cup chopped purple or sweet onion
- 1 medium garlic clove, chopped
- 1/4 cup chopped fresh basil
- salt and pepper
- crumbled feta cheese
Ingredients |
Chop Chop! |
But don't put up the knife. Chop up the purple onion, parsley and basil. This makes some nice fragrance drift around the kitchen.
Combine all the tomatoes, olives, parsley, vinegar, olive oil, onion, garlic, basil, salt and pepper into a bowl and mix it up well. The photo below shows fresh garlic being minced and added into the bowl.
Combining the ingredients |
Adding the vinegar |
And oil |
Finally, crumble some feta cheese on top...
Then mix it all up so that the flavors mesh together and serve at room temperature.
Summer Tomato Salad |
Did I mention how easy this is to put together? Tricia has been making a bowl of this to go along with supper quite often this summer. This quick and delicious recipe is a winner. Give it a try while the homegrown tomatoes are still coming in.
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