Marinated tomato salad
Marinated tomato salad
I love tomatoes. This year I grew nine different heirloom varieties from seed. I cannot tell you how exciting it is for me when they start ripening. I usually eat the first few like an apple, but soon I have a bowl full on the counter beckoning me to create something. This salad is perfect when you have a variety of ripe, juicy tomatoes. The juice helps make the simple, delicious dressing.
Yields: 4 servings
Ingredients
5 cups tomatoes – diced
⅓ cup onion – small dice
4 tablespoons fresh basil – rough chop
2 tablespoons chives - optional
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon pepper
4 cups arugula – rough chop
4 cups kale – rough chop
Steps
In a medium bowl, combine the tomatoes, onions, basil, chives, oil, vinegar, salt, and pepper. Set it aside to marinate.
Chop the kale and the arugula. If you find kale hard to digest you can sprinkle a little oil on the leaves and massage them. Toss the greens together and lightly salt. I like to individually plate the salads. Place the greens on the salad plate and top with the marinated tomatoes.
If you have any marinated tomatoes left over, use it as bruschetta on toasted bread or on my sourdough discard flatbread.
