Hello, my name is Obvious, and I'll be your Captain for this blog post and proceeding recipe. The combination of basil and tomatoes is such a classic combination that I almost feel silly for posting this. However, it's an extremely simple salad that any college kid should have under their belts. Or backpacks. Or beer pong table, but I digress.
The salad can go from "good" to "fan-freakin'-tastic" by using all the tomatoes that are in season right now. Check out a farmer's market-- it's typically cheaper than a grocery store and, don't quote me on this, but I'm fairly certain market tomatoes taste approximately 1 billiony-trillion times better than the store's. You can use the classic red tomatoes, or chop up a bunch of different colored ones for a more festive dish. Yay diversity!
Tomato Basil Salad
2 large tomatoes of your choice
Couple of fresh basil leaves, chiffonaded
1 T. extra-virgin olive oil
1/2 T. balsamic vinegar
Coarse Salt
Freshly ground black pepper
1.) Dice tomatoes and scoop out the seeds if they're too watery. Place in a serving bowl and add olive oil, balsamic vinegar, and a good shake of salt and pepper. Toss to combine. Lay basil leaves on top.
0 comments:
Post a Comment