What follows is my version of a summer tomato salad that’s
popular in various forms on all sides of the Mediterranean. My Mom was an immigrant from the Abruzzo and her version of this was on our table throughout the summer. On a hot day you can make a really nice meal out of this, some bread and cheese, some red wine and cold water, and some melon for dessert.
It is completely dependent on getting your hands on real local tomatoes and other veggies. Don’t bother making this from October to June, it just ain’t the same.
It is completely dependent on getting your hands on real local tomatoes and other veggies. Don’t bother making this from October to June, it just ain’t the same.
For a two quart salad in a nice ceramic bowl:
Three large or half a dozen small to mid-size very ripe tomatoes (I use heirlooms, you can use any good garden tomatoes, just make sure they’re very ripe )
Three to four pickling cukes, washed, with the skin on (if you use regular cukes, peel them, and lose the seeds if the cuke is real big)
One or Two spring onions, or a couple slices of sweet red onion.
Half a dozen good sized fresh basil leaves
A tablespoon or so of fresh oregano leaves
A good sized “mess” (a couple cups?) of arugula (the wild stuff, la rouquette, is the best kind)
Coarse sea salt and freshly ground black pepper
Dark, strong extra virgin olive oil
Balsamic vinegar
Olives and Gorgonzola Dulce for garnish
Three to four pickling cukes, washed, with the skin on (if you use regular cukes, peel them, and lose the seeds if the cuke is real big)
One or Two spring onions, or a couple slices of sweet red onion.
Half a dozen good sized fresh basil leaves
A tablespoon or so of fresh oregano leaves
A good sized “mess” (a couple cups?) of arugula (the wild stuff, la rouquette, is the best kind)
Coarse sea salt and freshly ground black pepper
Dark, strong extra virgin olive oil
Balsamic vinegar
Olives and Gorgonzola Dulce for garnish
Directions:
Chop the tomatoes and cukes into bite sized pieces and add to the bowl. Mince the onion and add. Chop the basil leaves and add them with the oregano. Mix!
Add the salt and pepper
Chop the arugula and add on the top.
Drizzle the salad with oil and vinegar to taste.
Garnish with good olives and gorgonzola.
Chill for an hour to let the flavors mix and develop and serve with good bread.
Add the salt and pepper
Chop the arugula and add on the top.
Drizzle the salad with oil and vinegar to taste.
Garnish with good olives and gorgonzola.
Chill for an hour to let the flavors mix and develop and serve with good bread.
