Have I mentioned lately how much I love tomatoes? Summer fruits rock and though it’s tough to choose a favorite these tangy little guys are at the top of my list. They’re best when they’re in season. If you can get your hands on heirloom varieties at their peak…do absolutely nothing to them but highlight their natural goodness. And please, please, please…don’t cook ‘em or refrigerate ‘em! Heirlooms are to be savored room temperature and au natural with just a dash of this or a pinch of that to compliment them. Don’t believe me? Try this recipe. Three ingredients including the tomatoes themselves (salt and pepper are freebees); four steps. Easy peasy and so delish!
- 2 pints of cherry tomatoes (use whatever variety you like – for this recipe I used a variety of heirloom cherry tomatoes from the local farmers market)
- 2 Tablespoons of Extra Virgin Olive Oil
- 1 – 2 Tablespoons of fresh basil
- Salt and Pepper
- Wash the basil thoroughly and pat dry with a towel. Chop the basil. Do y’all remember what I said about chiffonade in some of my other recipes? If not it’s cinchy! Stack the basil leaves, roll them into a tight cigar and then slice it thinly. Once they separate you have pretty basil ribbons. Viola! Chiffonade.
- Rinse the tomatoes under cold water. Remove the stems.
- In a large bowl combine the tomatoes, chopped basil, EVOO and a dash of salt and pepper. Toss the ingredients to combine.
- Taste and adjust the seasonings if necessary.
- Serve this as a salad or a side dish on warm summer nights. The night I shot the picture for the recipe I paired it with pan-fried tilapia and oven roasted asparagus.
- For a light lunch just serve this with a hunk of toasted cheese bread.
- Change it up!!
- Use fresh oregano instead of basil for an herbaceous bite.
- Try tossing this with a few tablespoons of pesto instead of adding basil.
- If you like cheese, add fresh mozzarella and you have caprese salad.
- Or my fav….drizzle some aged balsamic on top. OMG!
Images and Recipe – Copyright Alex Corzo 2012