Tomato Salad Time: 10 minutes
I prefer to make this with cherry or grape tomatoes (from my garden) but any, fresh, vine-ripened tomato will work. I make it on Sunday, we have some every night and I just add more tomatoes to it all week as they ripen, - starting fresh whenever we finish it all...
1/2 - 1 cup red cherry tomatoes
1/2 - 1 cup yellow cherry tomatoes - or all red
1 tbs fresh basil, snipped
1 tbs fresh chives, snipped
3 cloves garlic
2 tbs olive oil - good stuff
1/4 - 1/2 tsp salt - sea salt if you have it.
Finely mince garlic. Put garlic and oil in a small serving bowl and let rest while you deal with the tomatoes. Cut tomatoes in half (that was tough). Snip herbs. Add both to garlic oil and sprinkle with salt. Stir gently. This is good today, better tomorrow.
Cooking for Two? Or more?
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