Summer Heirloom Tomato Salad Recipe
My Aunt Rosie and my Grandma Reo made this salad all the time when I was younger. This amazing salad can be used in so many ways. It’s great by itself or over some mixed greens. I like to serve it over grilled fish, shrimp, chicken, or steak. It also makes a great appetizer served with crusty Italian bread (bruschetta) and with fresh mozzarella .
You can even use it over cooked pasta coated with a little olive oil. Serve the tomatoes cold over the hot pasta. Feel free to toss in some cubed mozzarella and or grilled chicken, shrimp or beef and a sprinkle of Parmesan cheese.
I even like to have this with some scrambled eggs in the morning.
Makes about 2 cups
Ingredients:
- 2 Heirloom tomatoes, quartered and sliced into cubes
- ½ Medium sweet onion, sliced thin
- 2 Cloves of garlic chopped fine
- 2 Tablespoons fresh basil leaves, cut into thin strips
- 3 Tablespoons fresh flat-leaf Italian parsley, chopped
- 1/4 Cup extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- Salt and freshly ground pepper
- A pinch of sugar
Directions:
In a medium bowl, toss together all the ingredients and season with salt and pepper and a pinch of sugar. Cover and place in refrigerator until ready to use. Salad will keep for a day or two so it can be made hours before you need to serve it. It actually tastes better if you make it a few hours before you serve it.