I am itching for summer folks! I can’t wait until all of the local farmer’s markets start-up and allow me to pack my fridge full of fresh, local and delicious produce! While I didn’t buy the tomatoes you see here at a farmer’s market, they are certified organic heirloom baby tomatoes. I am a tomato freak and can eat them like apples all day long. I enjoy making what my family has lovingly dubbed “Char salad’ which is essentially a tomato, herb and vinaigrette salad. I like making these salads so much because it is something you can make year round, and it never fails to produce a plate of beautiful colors and tastes. The best part is that it is easy and relatively inexpensive, and a good snack. Here is my recipe for this particular salad, I tend to for the most part follow the same recipe, but every so often I change-up the herbs. I encourage you to try it first, and then do the same!
- 1 package of baby tomatoes or cherry tomatoes (preferably ones from your local farmer’s market or certified organic)
- half of one small onion, cut into thin rings
- 6 medium-sized fresh basil leaves, rolled and sliced into sliver thin strips
- 3-4 pulled sprigs of fresh thyme
- 1 tsp olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp balsamic vinegar
- 1 tsp sugar
- kosher salt and fresh ground peppercorn to taste
You can choose to either leave the tomatoes whole, or halve them if you prefer smaller bites. Wash your tomatoes and set them aside. In your bowl, add together your oil, vinegars, sugar, salt, and pepper. Whisk thoroughly until sugar has dissolved and spices are evenly mixed. Add your tomatoes to your vinaigrette, as well as the thin rings of onion, basil, and thyme. Toss all of your ingredients until you can tell everything has been thoroughly coated with the vinaigrette. Cover with plastic wrap and let the tomatoes marinate in the fridge for at least an hour before serving.