Happy Wednesday and hello Summer Tomato Salad! I feel like all the recipes I’m sharing with you and all the recipes I’m thinking about making to share here are all about tomatoes. But tomatoes are in season, and my garden is killing it on the tomato production this year.
I honestly feel like I didn’t plant that many, but if I had planted only a couple plants then something would’ve happened to them and I’d be a sad panda with no tomatoes. Instead I’m making everything tomato related and giving away tomatoes on Facebook. You can find anything on Facebook, I’m telling ya. Sometimes more than you want! Haha.
Fortunately with my abundance of tomatoes, I don’t feel it’s a real problem. Because I LOVE fresh garden tomatoes, and I don’t think anything tastes better than they do. However, please don’t offer me tomatoes… I’m good. K, thanks byyyyeeee….
In all seriousness, I’m very much happy to live somewhere I can garden. It’s been really nice to just pick our own vegetables, create new recipes with them, enjoy old favorite recipes with them, and it just makes me happy. You can never, ever underestimate the pleasure of the simple things in life.
Nothing is more joyful than planting a seed in some dirt and letting a plant grow and develop into whatever it is meant to be. It’s also fun (if you’re weird like me) to just say hey let’s trying planting this and see if it’ll grow or if it’ll do any good.
Anyhow, hope you all are enjoy a late summer bounty of fresh produce and if you’re looking for something to do with a few extra tomatoes this summer tomato salad makes a great side dish.
Happy Cooking – Maria
- 4 med - large beefsteak or heirloom tomatoes cut into bite sized chucks
- 3 cloves garlic thinly sliced, and rough chopped
- 1 handful fresh basil thinly sliced
- 1 round fresh mozzarella diced
- fine sea salt to taste
- black pepper to taste
- cracked pink peppercorns to taste
- 1/4 c balsamic vinaigrette homemade or store bought
combine all chopped and sliced ingredients in a large bowl and toss with the vinaigrette
Add salt and the peppers. Taste and adjust any seasonings if needed.
Chill 30 minutes before serving to allow the flavors to soak in to everything.