I’ll admit it; I have been a slug, but finally I’m back at it and have a really great recipe to share. This is one of the simplest and most delicious tomato salad recipes I’ve found. I modified a Bon Appétit recipe adding and subtracting from the original recipe based on ingredients I had on hand. Fresh local tomatoes are the key to making this an incredible dish. If you don’t have tomatoes growing in your backyard garden (I don’t) then run to your local farmers market and treat yourself to a basket of late season tomatoes before they’re gone. Give this a try; you can’t believe how delicious this is until you take a bite.
3 large tomatoes, cored, sliced or cut into wedges
½ of a small sweet onion, very thinly sliced
8 -10 basil leaves, chopped or torn
1 stalk of flat leaf parsley, chopped
1 tablespoon capers, drained
1 or 2 tablespoon freshly grated parmesan cheese (optional)
2 tablespoons cider vinegar
½ teaspoon sugar
¼ cup olive oil
Arrange sliced tomatoes on a serving plate. Top tomatoes with thinly sliced onion, basil, parsley, capers and parmesan. In a small bowl, mix oil, vinegar and sugar. Pour over tomatoes and serve.
Here are a couple farewell to summer photos!