Summer Salad Extraordinaire I have nothing but good memories of Tomato Salad.
I am going to give you instructions for preparing your own memory.
I grew up eating this salad and like Seinfeld, it has not gotten on my nerves yet.
Tomato Salad IS summertime.
When else can you get Blood Red Tomatoes? Summertime is the only time in the Northeast that tomatoes are ripe.
When tomatoes or any vegetable ripen on the vine, their phyto-nutrients are allowed to be all that they can be.
Dull and lifeless fruits and vegetables do not ripen on the vine.
Most supermarket fruits and vegetables do not ripen on the vine.
But this is no time for a scientific discussion.
I am going to give my recipe and some options to make this even better.
Some options for you will be provided because everybody needs variety.
Let's get to it.
Ingredients: 3-Blood Red, Native Tomatoes, cut into wedges.
(Summertime Only) 2-Balls of FRESH Mozzarella, cut into rounds or semi circles ½-Red Onion, sliced 6-Leafs of Fresh Basil, cut into ribbons or just torn Olive Oil, Salt and Pepper Place the first 4 ingredients in a bowl.
Lightly drizzle with Olive Oil Grind some pepper on the salad to taste Lightly salt just before serving.
Otherwise you will have a very moist bowel because the salt will draw out all of the moisture.
We can be much more festive than that.
1.
On a large platter, arrange the tomatoes (this time sliced), mozzarella, onion and whole Basil Leafs.
Sort of like the Italian flag.
2.
Drizzle with olive oil 3.
Grind some pepper on top 4.
Add some salt before serving Let's try another variation.
Use the original recipe that I gave you, but add 3-4 broken up Freselle's.
Those are also known as Pepper Biscuits.
They are very very dry and crispy and peppery.
Freselle'scan be found in most northeastern supermarkets or Italian food markets.
Allow the mixture to sit in a bowl for 15 or 20 minutes that room temperature.
Add ¼ cup of water.
Add salt.
All done.
Another variation I like is when you use the first or second recipe above, serve it with real garlic bread.
Real Garlic Bread: Cut a loaf of Italian bread crosswise and in half The Italian brand halves the half lengthwise Cut a clove of garlic, so that the tip is removed Rub the garlic all over the edges of the Brad Brush some olive oil on the bread.
Add salt and pepper to taste Grill the bread until toasted Cut into the size pieces you like.
Tomato salad is one of the greatest summertime recipes.
Simple and refreshing.
I love to serve it with a grilled steak or a lobster.
But served with anything is great.
Enjoy a wonderful Tomato Salad.
Experience Native Tomatoes because then are only available for a short time every year so find a great farm stand and get ready.
Winter tomatoes will always be around so...
I am going to give you instructions for preparing your own memory.
I grew up eating this salad and like Seinfeld, it has not gotten on my nerves yet.
Tomato Salad IS summertime.
When else can you get Blood Red Tomatoes? Summertime is the only time in the Northeast that tomatoes are ripe.
When tomatoes or any vegetable ripen on the vine, their phyto-nutrients are allowed to be all that they can be.
Dull and lifeless fruits and vegetables do not ripen on the vine.
Most supermarket fruits and vegetables do not ripen on the vine.
But this is no time for a scientific discussion.
I am going to give my recipe and some options to make this even better.
Some options for you will be provided because everybody needs variety.
Let's get to it.
Ingredients: 3-Blood Red, Native Tomatoes, cut into wedges.
(Summertime Only) 2-Balls of FRESH Mozzarella, cut into rounds or semi circles ½-Red Onion, sliced 6-Leafs of Fresh Basil, cut into ribbons or just torn Olive Oil, Salt and Pepper Place the first 4 ingredients in a bowl.
Lightly drizzle with Olive Oil Grind some pepper on the salad to taste Lightly salt just before serving.
Otherwise you will have a very moist bowel because the salt will draw out all of the moisture.
We can be much more festive than that.
1.
On a large platter, arrange the tomatoes (this time sliced), mozzarella, onion and whole Basil Leafs.
Sort of like the Italian flag.
2.
Drizzle with olive oil 3.
Grind some pepper on top 4.
Add some salt before serving Let's try another variation.
Use the original recipe that I gave you, but add 3-4 broken up Freselle's.
Those are also known as Pepper Biscuits.
They are very very dry and crispy and peppery.
Freselle'scan be found in most northeastern supermarkets or Italian food markets.
Allow the mixture to sit in a bowl for 15 or 20 minutes that room temperature.
Add ¼ cup of water.
Add salt.
All done.
Another variation I like is when you use the first or second recipe above, serve it with real garlic bread.
Real Garlic Bread: Cut a loaf of Italian bread crosswise and in half The Italian brand halves the half lengthwise Cut a clove of garlic, so that the tip is removed Rub the garlic all over the edges of the Brad Brush some olive oil on the bread.
Add salt and pepper to taste Grill the bread until toasted Cut into the size pieces you like.
Tomato salad is one of the greatest summertime recipes.
Simple and refreshing.
I love to serve it with a grilled steak or a lobster.
But served with anything is great.
Enjoy a wonderful Tomato Salad.
Experience Native Tomatoes because then are only available for a short time every year so find a great farm stand and get ready.
Winter tomatoes will always be around so...