This salad and the baby back ribs were dinner last night. I served them with a round loaf of French bread (perfect to soak up the juice of the salad) along with a custard tart Sis made (she is sending the recipe to share). After dinner we enjoyed chilled glasses of my favorite Villa Carlotti Prosecco.
This dish was a end of summer regular in my house as a child, my father called it Salada and would make it a few times a week when our garden was in full harvest. It's delicious and easy to make......
4 medium ripe tomatoes
2 Hungarian sweet peppers
green onion (optional)
organic Greek olive oil
salt
ground pepper
fresh basil
Dice tomatoes and peppers, dress with oil, salt and pepper to taste, toss, let sit at room temp for about 30 mins, toss again and top with chopped basil. Serve
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