I love having a Costco membership, but the danger is that I end up with ridiculous amounts of food every time I go. Most of the time it’s frozen or non-perishable stuff, so I’ve got plenty of time to make my way through it all, but sometimes I’m tempted by the produce section, and with just the two of us here at home, it can be hard to avoid wasting anything. For example, I picked up a huge clamshell container of cherry tomatoes recently, thinking we could use them in salads all week, but honestly, how many tomatoes can you put in an average salad?
That’s why I tried making a tomato salad
instead, as a side. To be honest, it turned out suspiciously like tomato bruschetta, but the balsamic vinegar and the fact that I am pointedly not
serving it with bread is enough to convince me I can call it something different.
Fresh Tomato Salad
40 cherry tomatoes
1 tbsp diced red onion
4 large basil leaves
1 clove garlic, chopped fine
1 tbsp olive oil
1/2 tbsp balsamic vinegar
Generous grind of black pepper
Cut the tomatoes in half, cut the basil leaves in a chiffonade, (little strips) then mix everything together in a bowl or tupperware. Let it sit at room temperature for at least an hour, and mix it up a little to let everything marinate together. It’s good cold or at room temperature. I didn’t feel the need for salt, but I won’t be mad at you if you add some.