When I was a child we always had garden fresh tomatoes. One of the first things Mom would do when we moved into a new house was plant tomatoes and geraniums in the back yard (the geraniums were supposed to keep the bugs off the tomatoes). This time of year I can get good, homegrown tomatoes at the farmer’s market and I want to eat as many of them as I possibly can. So here is an old Creole recipe for a tomato salad that features the rich, zesty taste of these wonderful fruits of the vine.
1 nice, ripe (Creole if possible) tomato per person being served (the following portions will reflect one serving)
1 tsp balsamic or champagne vinegar
1 generous tsp Creole or
3 or 4 basil leaves, chopped
Salt and pepper
Cut your tomato into bite sized wedges. Mix vinegar and mustard with salt, pepper and olive oil to taste in a bowl. Add tomato and toss. Plate tomato and sprinkle with chopped basil and more salt and pepper if desired.
Variations: marinate the tomato wedges in the mustard mixture for up to an hour before serving. In
, a similar salad also includes thinly sliced white or red onions, added on the plate. Bon appetite ~ France
Header: Tomato by Elizabeth Osborne