There is nothing better than a ripe tomato fresh off the vine. I’ve been lucky to have picked a few already and decided to make them in a summer tomato salad recipe that comes from my hubby’s family. It’s simple and tasty! P.S. I can totally see the women from the At the Shore series making this from tomatoes picked right out of their Jersey Shore garden! If you haven’t read this fun series of beach reads about friends finding their happily ever afters, check them out. The first book in the series, ONE SUMMER NIGHT, is specially priced at 99 cents! Grab your copy today at https://amzn.to/4f3aNot.
Ingredients
2-3 tomatoes, cut into wedges
1 tsp salt
1 cup Extra Virgin Olive Oil
1 small vidalia/red onion, thinly sliced
1/4 cup basil, sliced (aka chiffonade)
Directions
Toss tomato wedges with the salt in a bowl. Let them sit for at least half an hour. If you can do it for longer, even better. When you are ready to serve, take the basil leaves and roll them together like a cigar. Slice them across the rolled leaves. This is known as a chiffonade. You don’t want to do this too early, as the basil can brown. Add to the tomatoes and oil. Add onions and toss. Serve with some nice bread to soak up the oil and tomato juices!
