Monday, September 8, 2014
Am excited to harvest a variety of tomatoes this year. We have Roma, grape, yellow pear, and regular but I don't remember the exact varieties of these that we have. Having just returned from a week long trip to Phoenix and trying to cook something from what I had on hand, I picked these tomatoes and made a salad.
About 2 cups Tomatoes, sliced or cut up
1/4 cup sliced Kalamata Olives
About 1/4 Fresh Basil Leaves
Fresh Ground Pepper
1/4 cup Olive Oil
1 TBS Rice Wine Vinegar, garlic flavored
Place sliced/chopped tomatoes into a bowl. Add olives and basil. Mix dressing and drizzle over salad. Grind some fresh pepper on top.