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On the menu this week – July 6, 2009

Slicing Tomatoes and ‘Sun Gold’ Cherry tomatoes
Summer squash
Rosemary ‘Tuscany’ and basil
Farm fresh eggs
Sweet Corn
Sweet and mild peppers – Bell, banana, and poblano
Baby red onions

It is that time of year, tomato season, and that means it is time for the annual reissue of the

Sunshine Tomato Salad recipe!

Here it is:

For a platter salad, use slicing tomatoes and cut very thin.  Lay in a single layer, and top with a drizzle of olive oil, salt to taste, finely minced garlic and fresh basil.  Serve either chilled or room temp.

For a layered salad in a pretty clear glass container, do the same but stack the tomatoes with each layer dressed with the seasonings.

To use cherry tomatoes, just cut each one in half and dress with the seasonings.  Serve as a side dish.

Leftovers (if there are any!) are wonderful on a sandwich.

If you lack fresh basil, just leave it out – the salad will still be delicious.  Do not, under any circumstances, attempt to replace with dried basil!

About ‘Sun Gold’ tomatoes – these are an orange or gold color when ripe.  They are the variety that is all the rage this year, and I think they are a winner.

I packed them in clamshell to prevent crushing in the bag, but they need ventilation, so open the shell as soon a possible.  Conventional wisdom is to store tomatoes at room temp and not in the fridge, and I find that this is true.  But these sugary little cherry tomatoes need to be eaten up rather promptly.

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