Tomato Basil Salad
Summer time in Southern California means the local tomato growers are overflowing with ripe, beautiful tomatoes that are at their peak flavor and freshness. I love eating cherry tomatoes right off the vine, or making a good salad with some heirloom tomatoes. One of my favorite ways to eat fresh tomatoes is reminiscent of my Italian roots. It has all of the elements a caprese salad, just no mozzarella since this is about paleo living, after all. If you have access to a good local farmers market, go buy some fresh tomatoes and make this salad, which is great as side dish and takes all of 5 minutes to make.
For these pictures, I actually made a side salad for myself so the proportions are different than below, but the concept is the same. One thing I wanted to share with you is my salt dish, you may have seen it in some of my posts already. I like having a small dish with salt that is easily accessible for me when I am cooking. Mine was purchased in Alaska on a cruise, and I should have gotten a pair (one for salt, one for pepper). Here is a cute pair that would be great in any kitchen.
1 box cherry tomatoes (if you can find some of the multi-colored, get those, they are very pretty)
6-8 fresh basil leaves, finely chopped
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 glove of fresh garlic, finely minced
salt and pepper to taste
Wash and dry the tomatoes. Half the tomatoes and set into bowl. Wash and dry the basil leaves, then place them all into a stack, roll them up and slice the leaves.
In a mixing bowl, add the garlic, olive oil, and balsamic. Mix well together with a fork. Drizzle the dressing over the tomatoes and lightly stir with a wooden spoon. Put a pinch of salt and pepper over the tomatoes, top with the basil and stir gently.