Monday, August 24, 2009

Tomato Salad with Mint

Just a quick one to tide you over before my Peach Crisp Post this Wednesday:

On the East Coast, we are facing late blight, also responsible for the Irish Potato Famine, a disease which is decimating the tomato crops. This time of year, the markets are usually overflowing with tomatoes, big and small, yellow, green, red, purple, but the blight has made them a precious commodity rather than a summer staple.

Needless to say, I am savoring every tomato I eat and today for lunch I made a marvelously tasty little salad I know you'll want to try.

Tomato & Mint Salad
(Mint, red onion and tomato bring out the best in each other. Soak up the juices with a couple pieces of toasted bread and you'll have a very satisfying lunch.)

What You'll Need:
4 heirloom tomatoes either sliced into rings or cut into bite sized pieces
2-3 sprigs of mint with the leaves torn up and stems discarded
Half a small red onion very thinly sliced
Olive oil - the best you have
White wine vinegar
Fresh squeezed lemon juice

In a bowl add the tomato, mint and red onion. Add a splash of lemon juice, a splash of white wine vinegar and a long drizzle of olive oil. Salt and pepper to taste, stir and, voila! you're through.

Approximate Dinner Cost
• Groceries - $6.00
• Leftovers – We got 4-5 servings out of this for about a $1.20 per serving.

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  1. How perfectly simple and delightful! Yum!

  2. This sounds like a great summer salad to serve at an informal dinner party. Most of our friends are vegetarian (I'm a good little carnivore) so I'm always looking for ideas!

  3. Oh, this is perfect for your veggie friends!

    Thanks so much!!

  4. Peggy, I just love your recipes and photos! If you don't have a cookbook, you should!!



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