Tuesday, September 27, 2011

Tomato Balsamic Salad

Tomatoes are the star in this recipe--and this time of year, they should be! In just a month or so, we will once again be subjected to chemically ripened tomatoes from the grocery story, so enjoy the locally grown real tomatoes while you still can.  This recipe is simple and I don't have the most exact instructions for it. My mom always sort of measures things with her eyes like a lot of good cooks do, but I will do my best to recreate it so you can too.

2 large beefsteak tomatoes, sliced
1/2 red onion (optional), sliced very thinly
1/4 cup basil (cut chiffonade style)
2 oz. crumbled feta, blue or goat cheese
1 Tbs of capers or chopped kalamata olives
2 Tbs of EVOO
2 tsp of balsamic vinegar
kosher salt & freshly ground black pepper

1) On a large plate, drizzle the EVOO and balsamic vinegar.  Tilt the plate until the plate is covered with the EVOO and balsamic vinegar.
2) If you are using onion, cover the plate with the onion slices.  If you are not using onion, then cover the plate with the tomato slices. 
3) Sprinkle the tomato slices with salt and pepper.  Sprinkle the kaper/olive, basil and cheese evenly over the tomatoes.  Let sit for at least 30 minutes before serving.  The longer the tomatoes sit in the oil and vinegar mixture the better they will taste.

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