(photo: lovely friends are rare in life, lovely friends who give you heirloom tomatoes are the equivalent of Saints; thank you Dr. K.)
We consume the ubiquitous tomato salad (see our recipe) 4x-5x per week from late August through mid to late September and we mourn the loss of the tomato season come October. We prepare our tomato salad in two manners, namely:
- sliced with red onion, basil, Kosher salt, black pepper, dried oregano, red onion, and extra virgin olive oil or,
- chopped with red onion, cucumber, basil, Kosher salt, black pepper, dried oregano, red onion, and extra virgin olive oil.
Good bread is also a necessity when preparing a high quality tomato salad as it’s the mopping agent for the incredible juice that is produced by way of the tomato, salt, and extra virgin olive oil. In fact, the juice is so prized in our household it’s one of the few times that I battle my wife for a piece of food at our dinner table!