Tuesday, August 2, 2011

Caprese-esque Salad

This isn't a full-fledged caprese salad. But when I looked at our beautiful Pigman's tomatoes, I couldn't think of a better way to eat them than this way--despite the fact that we had no fresh mozzarella.

Tomatoes, coarsely chopped
Fresh basil, torn (we used some from our garden)
Balsamic vinegar
Olive oil
Freshly ground black pepper
Coarse salt, to taste (optional)

Combine all ingredients except salt. Taste, then add salt if desired. (I thought it was great without salt; Steve thought it was even better with salt.)

This was so fresh-tasting and delicious. I've never been a huge tomato fan . . . until I started eating real tomatoes. If you've had them, you know what I mean. There's just no comparison.


Off The Cuff Cooking said...

Another thing that makes a huge difference between "blah" tomatoes and good ones is that all advise I have ever read says that you should never, ever refrigerate tomatoes, unless you've already cut them and are needing to store them. Room temperature tomatoes continue to sweeten up, and they'll keep for quite a while (especially if they're still on the vine). Refrigerated tomatoes get mealy, starchy and kind of bitter. So definitely don't refrigerate your tomatoes.

Wendy said...

I know, Jeanette--that makes a HUGE difference. I have that noted on my How to Store Veggies page, and I really hope people notice it. I'm aghast when I notice people refrigerating their whole tomatoes.