This recipe (and a blog update) has been long overdue. But I think I may have found the perfect way to end this lengthy hiatus – a quick and easy tomato salad with a vibrant pesto dressing. Just wanted to subtly also point out that ALL THE TOMATOES WERE GROWN IN MY GARDEN! All organic and pesticide-free. There’s no going back now.
The striking medley of hybrid tomatoes that I’ve used are more sweet than tart, and the light pungency of the balsamic vinaigrette really accentuates their sweetness. You know, like sprinkling salt on a slice of watermelon? It’s magical.
The pesto is from a jar, but I bet it would taste even better if you made some fresh. Here’s a recipe, if you’re interested (they even show you how to make it in a mortar and pestle if you’re into that kind of thing). It feels so good to be back here again, and I can’t wait to show you what else I did with my big bounty from last week!
INGREDIENTS: (Serves 3)
300 grams of mixed tomatoes (I used cherry, grape, black plum, yellow pear and yellow grape)
½ small red onion, finely diced (optional)
1 tsp balsamic vinegar
1 tsp pesto
1 tbsp extra-virgin olive oil
½ tsp sugar
5 fresh basil leaves, roughly torn (plus extra for garnish)
Mozzarella cheese, torn up into bite-sized pieces (optional)
Freshly ground black pepper
Pour the balsamic vinegar, olive oil, pesto, pepper, salt, sugar, and torn up basil leaves in a screw-top jar and shake well. Set aside.
Slice the tomatoes in half and place in a bowl along with the onions. Pour the dressing all over and gently toss them with your fingers making sure not to break up or squish the tomatoes too much. Let the salad stand at room temperature for 10-15 minutes before serving.