tomato salad
Jul. 8th, 2009 03:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sixbeforelunch in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is a summer staple in my family. When the tomatoes are in season and we have basil growing on the windowsills, we eat it at least once a week.
Ingredients:
Tomatoes - any kind you like but get the best quality you can, crappy tomatoes make crappy tomato salad
Garlic
Basil
Mozzarella or Sharp Provolone Cheese (optional)
Extra Virgin Olive Oil
The best loaf of artisan bread you can afford (theoretically optional, but tomato salad without good bread is like Stargate without the kawoosh)
How much of each depends on how your tastes and how many people you're feeding. I usually figure one small to medium sized tomato per person. If you're a garlic fan, load it up. If you're not, one small clove should do the trick. Figure one to two good sized basil leaves per person (again, depending on how much you like it).
Method:
Cut the tomatoes into bite-sized pieces and put them in a bowl. Mince the garlic and cut the basil into small 1/4" to 1/2" (.63cm to 1.25cm according to my handy metric calculator) pieces. Dice the cheese into 1/2" to 3/4" (1.25cm to 1.9cm) pieces. Drizzle generously with olive oil. Eat immediately or cover and refrigerate for up to 24 hours. When you're done, soak up the olive oil and tomato juice with your good bread and argue with your family over who gets to wipe the serving bowl clean.
Photographic evidence:
Ingredients:
Tomatoes - any kind you like but get the best quality you can, crappy tomatoes make crappy tomato salad
Garlic
Basil
Mozzarella or Sharp Provolone Cheese (optional)
Extra Virgin Olive Oil
The best loaf of artisan bread you can afford (theoretically optional, but tomato salad without good bread is like Stargate without the kawoosh)
How much of each depends on how your tastes and how many people you're feeding. I usually figure one small to medium sized tomato per person. If you're a garlic fan, load it up. If you're not, one small clove should do the trick. Figure one to two good sized basil leaves per person (again, depending on how much you like it).
Method:
Cut the tomatoes into bite-sized pieces and put them in a bowl. Mince the garlic and cut the basil into small 1/4" to 1/2" (.63cm to 1.25cm according to my handy metric calculator) pieces. Dice the cheese into 1/2" to 3/4" (1.25cm to 1.9cm) pieces. Drizzle generously with olive oil. Eat immediately or cover and refrigerate for up to 24 hours. When you're done, soak up the olive oil and tomato juice with your good bread and argue with your family over who gets to wipe the serving bowl clean.
Photographic evidence:
no subject
on 2009-07-08 08:23 pm (UTC)no subject
on 2009-07-10 01:18 am (UTC)no subject
on 2009-07-10 01:22 am (UTC)