Day 22 – Cook seasonally – tomato salad
I always think it’s really important to cook seasonally. It makes no sense to me to cook any other way because when things are out of season not only do they suffer in the taste stakes – they’re also really expensive!
My philosophy is to get fruit and veg when they are not only as their best and most plentiful, but also when they are at their cheapest! Yummy and affordable … sounds like a recipe for success to me.
As the weather continues to warm up (and I have sunburn to prove it!) – tomatoes always flourish.
So here’s my recipe for a terrific tomato salad. Simple ingredients, excellent flavour.
Barbecue Tomato Salad
- 6 roma tomatoes
- 2 tsp capers, chopped
- 1/4 cup of basil leaves, roughly chopped
- 1 tbs of olive oil
- 1 tbs of balsamic vinegar
- 2 cloves of garlic, crushed
- 1 tsp honey
- Sea salt and freshly ground black pepper
Pre-heat your barbecue until hot.
Cut the tomatoes into quarters lengthways. Barbecue skin-side down for 4-5 minutes, or until charred and warmed through. Set aside to cool to room temperature.
Meanwhile, combine capers, basil, oil, vinegar, garlic and honey in a bowl, season with salt and pepper. Pour over tomato, toss gently to coat.
Serve this with a steak or some grilled chicken. Great for those hot nights when you don’t feel like doing much.
Posted on November 22, 2010, in 30 recipes in 30 days, Recipes, Salads, summer treats, Vegie recipes and tagged BBQ, challenges, Cooking, entertaining, home, Inspiration, November, Recipes, salad, summer, vegatarian. Bookmark the permalink. Leave a comment.