They say the Summer is over, but you’re gonna have to pry it out of my cold, dead hands.
Yesterday was 64 degrees…I know it’s mid November, but that’s not stopping me baby!
You’re not getting away that easy Summer….so I am making one more batch of my Simple Summer Tomato Salad, so chill out and enjoy the tatas.
When I think of Summer foods they always incorporate tomatoes.
Tomatoes are my pick for the most versatile and delicious fruits….yes, fruits.
To learn more about my favorite fruit…..continue on, my friend.
As a child growing up on the boarder of Queens, NY, no where near this far off place called Eastern Long Island, we prided our selves in having the BEST pizzerias, bakeries and yes….tomatoes.
Where I grew up, you were either Italian or Jewish. I was neither..but I did have many friends that were Italian or Jewish and I learned from their mom’s the ways of culinary history that were passed down to them.
In our back garden we had what everyone in town had…tomatoes. Tomatoes, surrounded by marigolds…to ward away squirrels and insects.
We prided ourselves with these beauties of various varieties and acted as if each succulent tomato was an award winner.
One of my favorites were the cherry tomatoes. Man, we had cherry tomatoes coming out of the “Ying Yang”, as my brother would say.
Besides cherry tomatoes we had beefsteak and some cool heirloom babies that we have no idea how they got there.
A very special memory was of my Mema walking the garden looking for the perfect tomato, like a jeweler looking for imperfections in a diamond, but instead of an eye piece…she was armed with a salt shaker.
She would find the perfect tomato of the evening, shine it on her apron or house dress, salt it and bite away.
Even though she passed when I was just a little kid, I still remember walking the tomato path with her just awaiting for her approval. I go to pick the tomatoes, help salt them and occasionally munch away.
The sweetness, the firm body, the delicious meat of the fruit and the beautiful color made this 30 something year old memory more vivid than ever.
So, enough of my walking down memory lane….onto the recipe.
For this recipe I used cherry tomatoes.
We have more cherry tomatoes than grass…thanks to the amazing product from Condzella Farms.
For this recipe you will need:
A bunch of cherry tomatoes…about 2 cups, Sliced once, in half.
About 1/4 cup fresh basil, sliced into a chiffonade.
1/2 cup white vinegar
4 tbsp evoo
salt, pepper and garlic salt to taste.
In a large bowl mix all of the ingredients together. Let it sit for at least 1/2 hour in the fridge and enjoy.
Enjoy every bite. Happy Fall.