MEDITERRANEAN TOMATO SALAD
For many years, I have had a membership at a local CSA farm. I especially enjoyed going there with my little kids who would help me harvest my U-pick share. Linus loved harvesting the strawberries and blueberries best, as he found out that you might as well eat them while doing this chore; Amelie loved the flowers and put together the most beautiful little bouquets, always making sure to match the colors. Lilly was not one for the harvest and made maximum use of the swing hanging from one of the black walnut trees. Anna enjoyed the cooking classes they offered using the vegetables from the field.
Every year once the summertime hits, they would harvest an abundance of delicious tomatoes that tasted like sunshine. So what do you do when you find yourself having to come up with a plan to use the myriad of ripe tomatoes that you bring home and don’t want to let spoil? I find that cocktail or beef tomatoes work great for raw salads, burgers, and salsa. Whatever is left from the harvest, I cook and freeze for the winter to use in pasta sauces, chili con carne, or other dishes that require canned tomatoes.
If you don’t have access to a farm or garden for freshly picked tomatoes, I highly recommend buying the ripest and reddest tomatoes from a local farmers’ market or street vendor since it does make a huge difference in the taste.
The salad recipe below is one of my favorites and so easy to make. You simply slice up tomatoes, add a homemade vinaigrette, and you’re done in no time. You want the tomatoes to be sitting in the marinade. Add this as a side dish to your favorite beef, chicken, or fish.
MAKES 4 SIDE SALADS
INGREDIENTS
4 large beef tomatoes or 12 wine ripened cocktail tomatoes
1 shallot or small red onion, minced
6 leaves fresh basil, minced
2 tbsp fresh parsley, minced
1/2 tsp sea salt
fresh freshly grated black pepper
2 tbsp red wine vinegar
1 tbsp lemon juice
6 tbsp olive oil
INSTRUCTIONS
Wash the tomatoes in cold water and cut into bite size pieces. Add to a bowl.
Add the olive oil, red wine vinegar, lemon juice, minced basil, minced parsley, minced onion, and sea salt to a small bowl and mix well to combine. Add to the tomatoes and toss to combine.
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My name is Ulrike. I created this website to share my dietary approach to natural healing and delicious sugar, grain, and lactose-free recipes. I found that, provided with the right nutrition, the body itself is one of the greatest healers.
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