Jeanie Rose at Rebuild from Depression shares one of the family's favorite salads. She discusses how to select tomatoes and why each of the other ingredients (lemon, balsamic vinegar, red onion, basil, garlic).
3 Small (Green, Yellow, Red)
Canned salad olives
4 Ounce (1 Small Can)
4 , minced
1 Cup (16 tbs), cut into ribbons (A Handful)
1 Tablespoon (Of 1/2 Lemon)
1⁄2 Cup (8 tbs)
1. Cube the tomatoes and yellow bell.
2. Thinly slice the red onion and place all in a bowl.
3. Add the rest of the ingredients and lightly but thoroughly toss. All the veggies should be well coated, but not bruised. You want them all to hold their shapes.
4. This is best if it can sit for an hour to blend the flavors. However, this particular salad is most tasty if served on the day it is made. Refrigeration dulls the flavors and the textures begin to break down.
The bright, robust nature of this salad make it a perfect accompaniment for beef. Picture it as a companion to a sizzling steak!
Add sliced raw mushrooms or diced Armenian cucumbers.
If you want to please a tomato lover, here is a salad recipe that will simply suck up the taste buds. Watch Jeanie showing how to make marinated tomato salad with ripe tomatoes, bell peppers, other vegetables and flavors. Robust and flavorful, great with sizzling steak!