June 5, 2012 § 2 Comments
We love the little grape tomatoes that pop in your mouth when you eat them. This time of year, they’re readily available in the market, and I always grab several packs for snacking. They delicious for breakfast with a little bit of cheese (yes, I know it’s a strange breakfast, but I like it, and that’s what counts). We also like them in salads and as garnishes on dinner plates…not that we’re big on garnishes or anything, because we aren’t.
To make this salad, start with 1 pint (2 cups) of fresh grape tomatoes. Slice them in half, and then throw in 1/4 of a thinly sliced red onion, 4-5 leaves of fresh basil chiffonade (rolled, and then sliced very thinly), a clove or two of garlic (minced). Pour over a little olive oil (about 2 tablespoons), and then an equal amount of balsamic vinegar. Add salt and a little freshly ground black pepper and some crumbled feta cheese, and then serve.
You can serve this on its own as a side dish, on top of toasted french bread slices (as bruschetta), over pasta, or on top of grilled chicken or pork. It’s highly versatile, delicious, and extremely easy.