If you or one of your friends are lucky enough to have a vegetable garden, you are most likely inundated with lots of sweet, juicy tomatoes. There is so much you can do with them, but here is the simplest, freshest tomato salad I learned to make from my Italian friend. She never measures anything, and just adjusts amounts based on the number of tomatoes she’s cutting up. If recipes without exact amounts make you nervous, trust me, you cannot mess this one up. It’s always delicious no matter what!
A bunch of garden fresh tomatoes
2-3 garlic cloves, crushed
Extra virgin olive oil
A few leaves of fresh basil
Optional: cucumber and/or avocado, cubed
Cut the tomatoes into wedges or bite sized pieces. Put the tomatoes in a large bowl. Thinly slice about 1/4 of the onion, and toss on top of the tomatoes. Add the crushed garlic, perhaps starting with 1 clove. Drizzle with olive oil, and sprinkle with salt, pepper, and oregano. Slice the basil leaves and throw them in too. Add any optional cucumber. Stir everything up and taste. Add more seasoning, garlic, or onions to taste, and stir again. If you’re using avocado, fold them gently in now. Enjoy!
Be sure to slurp up the juice at the bottom of your bowl – it just might be the best part.
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