Marinated Tomato Salad

This salad is simple, but very tasty. It really highlights the tomatoes. We made this recipe in class earlier this week. I think that is how it should be. When you have something as close to perfection as a ripe tomato, little more is needed.

Tomato season is too short around here. I can never get enough of what my mom called “real tomatoes”. The first few tomatoes never made it in the house. Warm from the sun, they were too tempting. We would pick them right off the plant and eat them. Deer have made it pretty impossible for me to grow tomatoes right now. Luckily, local farm markets have many beautiful tomatoes. I am enjoying eating fresh tomatoes right now. Later in the season, I will purchase enough tomatoes to can and dehydrate to enjoy once the season is over.

Marinated Tomato Salad

3 large tomatoes, cut in wedges, or 2 pints cherry tomatoes, halved
1 T. olive oil
1 clove garlic, minced
2-3 basil leaves, cut into thin strips
2 T. balsamic vinegar
salt and pepper to taste

Combine ingredients and serve at room temperature. Serves 4-6.