Summer in the South
(Lovely patriotic centerpiece by DD#1)
Heat, fresh tomatoes, field peas, sweet corn.
(Fortunately, we no longer live below the gnat line, where our list would read heat, gnats, heat and tomatoes. And more heat.)
Anyhoo, for the first cookout of the year on Memorial Day, I used some early tomatoes from the farmer’s market for Marinated Tomato Salad, one of those wonderful make-ahead recipe that gets better the longer it sits.
The super-easy dressing is from a veggie salad my mom used to make. Alas, she loves raw onions and used them plentifully in that dish.
So one day I poured the dressing over sliced tomatoes and cucumbers and let them soak in the fridge for a few hours.
Marinated Tomato Salad
3/4 cup apple cider vinegar (mix it up with some balsamic, red wine vinegar, or any other flavor you’ve got stashed in the pantry)
1/4 cup canola oil
1 tsp freshly ground pepper
1 tbl water
1 cup sugar
salt to taste
Dump all this in a pot and bring it to a boil and stir until sugar is dissolved. Remove from heat and let cool.
Slice tomatoes, cucumbers, and/or bell peppers (or, yes, even onions, if you are into those) in shallow dish (like a 8x8 baking dish) and pour dressing over all.
Refrigerate until serving, the longer the better.
I like to add basil, oregano, thyme, parsley, and any other herb growing on my deck (except the mint) to the mix for a little sass. Big Red laces his liberally with Tabasco.
Talk about more heat.
Linking up at Tasty Tuesday