Tomato Salad

    After going to the farm and picking our tomatoes, we spread them out on cardboard on the garage floor for a few days before we begin processing them. One of the things I love to do with the season’s ripe tomatoes is to make tomato salad. I start with nice firm, not too ripe tomatoes, which I select from those spread out in the garage, and cut them into rough chunks. The next ingredients are absolutely essential: Vidalia or red onion thinly sliced, hot yellow pepper in dices, diced celery. Add to taste any or all of cucumber, sweet pepper and diced anise. I usually dress it simply with virgin olive oil, generous salt (tomatoes love salt), pepper and chopped fresh basil from the garden. Sometimes I’ll add a bit of fresh crushed garlic. Serve it with lots of crusty bread. Sometimes, if I’m looking to make it into more of a meal, I’ll add a tin of tuna to it, or some diced cooked chicken. It makes a nice lunch or light supper.
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