What’s For Dinner?
Warm Tomato Salad
(First star is lowest, fourth star is highest)
From the Kitchen of ... Roseann Blacher, Marietta
The cook: Roseann Blacher is an avid organic gardener who loves to cook.
The recipe: Blacher gently warms her early summer tomatoes to bring out the flavor, and then tosses them with fresh herbs and top-quality oil and vinegar to create a perfectly seasonal salad.
Use whatever tiny sweet tomatoes are available,. "I just love the mixed yellow pear, cherry red and grape tomato combo that I grow from seed, " Blacher said, but you can also use whatever small tomatoes are available at your local store or farmers market. "My husband, Joel, is not a vinegar fan, so I will sometimes add Meyer lemon juice instead," she says. Use any leftovers for bruschetta.
Hands on time: 5 minutes Total time: 5 minutes Serves: 2
1 tablespoon extra-virgin olive oil (or more, if desired)
2 cups small sweet tomatoes (grape, cherry or any homegrown varieties, larger tomatoes sliced in half)
2 tablespoons thinly sliced basil leaves, divided
2 teaspoons balsamic vinegar or lemon juice
Salt and pepper