The heirloom tomato plants in our garden have finally started to produce delicious ripe tomatoes, and we are now at the stage of eating them at every meal, and giving them away to anyone who’ll take them 🙂
The tomatoes really are delicious with very little in the way of embellishment – we’ve been eating them whole, sliced, quartered etc with nothing more than a drizzle of extra virgin olive oil and occasionally a pinch of salt. Yum. Garden tomato sandwiches are the business too. Or arranged in a layer on top of cream-cheesy toast, and sprinkled with freshly ground black pepper. It’s hard to think of a way of making them taste bad, to be honest.
They’re also pretty good cooked. I chucked a handful of tiny cherry tomatoes into a chunky vegetable sauce for pasta and they transformed into explosive flavour bombs of deliciousness. Yum.
Anyway, the recipe below is for a super-tasty and extremely simple tomato salad, which was served alongside some smoked mackerel and herby rice for a quick mid-week dinner. The sweet tomato juicy salad-dressing was very tasty on the fish and rice. The basil is fragrant, the sumac adds a fantastic hint of sharpness. What a combo!
This made enough tomato salad for 4 people as a side dish. The quantities are a bit vague – adjust the proportions of olives/tomatoes/basil/etc to your taste.
- 400g tomatoes - ideally several varieties, freshly picked!
- 3-4 tbsp sliced black olives
- 1 handful greek basil leaves
- 1 tsp sumac
- 2 tbsp white balsamic vinegar
- 4 tbsp extra virgin olive oil
- Halve, quarter or cut the tomatoes into chunky pieces, and place in a bowl.
- Scatter over the olive slices, basil leaves and sumac. Add the vinegar and oil and mix gently to coat.
- Serve straightaway, or else chill for up to an hour to allow the flavours to blend before eating.
Four Seasons Food, hosted by Delicieux & Eat Your Veg, which this month has the theme tomato crazy!
Simple and in Season, hosted this month by Elizabeth’s Kitchen Diary , and organised by Ren at renbehan.com
And the Spice Trail, hosted by Vanesther at Bangers and Mash, which is looking for beach barbecue recipes. I think this salad would be great addition to any barbecue or picnic menu.