One of my favorite summer staples is a Tomato Salad loaded with sweet tomatoes, cooling cucumbers and fresh basil. When I was a kid, my mom made this every night with dinner as I’d consider it a staple part of any Italian meal in the summer. Fresh, light, sooo delicious!
As an adult, I’ve enthusiastically kept up the tradition each summer and, at times, I’ll play with flavors to create some new and exciting Tomato Salad experiences like the one I’m about to share with you. It’s important that all ingredients are fresh and as ripe as possible. If you’ve got produce that just isn’t ripe, give it time to reach it’s full flavor and then use it.
This version of my family tradition is actually quite fantastic! I was nervous to pair blueberries with garlic, but it actually works together quite well!
- 1 cup yellow cherry tomatoes, quartered
- 1 cup blueberries, halved (or whole if you don’t feel like chopping ’em)
- 2 tbsp minced fresh basil
- 1 half cucumber, chopped small
- 3 tbsp diced vidalia onion
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- 1 tbsp Red Wine Vinegar (Eden Organic’s Raw Red Wine Vinegar is my fav)
- Sea salt, to taste
- Garlic Powder, to taste
Place veggies, basil and blueberries in bowl. Add EVOO and vinegar along with a powdering of salt and a dusting of garlic powder. Mix and taste. Adjust seasonings from there and enjoy!
You can eat this on it’s own, use it as a bruschetta, add it to some mixed baby greens or top a beautifully grilled piece of chicken or fish.
Let me know what you think of this recipe and what you would pair it with!