When I was a little girl, my Grandpa Tony had a garden that yielded the most fragrant and tasty tomatoes. I loved tomatoes and ate them all the time in lieu of candy or other sweets. Yeah, I was a wacky kid.
My love of them hasn’t much wavered. Especially this time of year, when gardens are overflowing with tomatoes just about to fall off the vine. Even markets have garden-quality vine-ripened tomatoes. Some people will use them to make sauce but the best way to enjoy them is raw.
Making a salad starring them elevates their flavor without over-complicating it. This salad is one my mom made quite often. It makes a beautiful presentation and is almost no labor for this Labor Day weekend!
Here’s how:
INGREDIENTS:
• 4-5 ripe vine tomatoes
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 3 cloves garlic
• 1/4 tsp salt
• 1-2 tbsp extra virgin olive oil
DIRECTIONS:
1) Wash & slice tomatoes. Mince garlic.
2) Arrange tomato slices on platter. Layer with oregano, pepper, garlic, and salt.
3) Drizzle with olive oil and serve!
Enjoy this with grilled chicken, steak, sausage… any great barbecued meat or fish. Of course you can grab a nice, crusty Italian bread and go to town using the bread the sop up the flavorful juice too. Yeah…
Annette
