It's Tomato Time!

Get ready for lots of fresh and easy tomato recipes.  I'm a new homeowner (yay!), which means I'm also a new gardener!  My first go at growing edibles was with three tomato seedlings that I was gifted and some herbs.  It's been such a success so far!  The tomato plants are thriving and producing so much fruit.  I have three varieties:  Brown Berry cherry tomatoes, Artisan Blush Tiger tomatoes and Amish Gold.  It's been fun coming up with different ways to use them all.  Keep reading for the how-to of my new favorite salad.

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Tomato Salad with Greek Vinaigrette

Cost: $7 (basically free for me! get your grow on!)
Feeds: 4

What You Need:

2 Cups Cherry Tomatoes, halved
1 Large Cucumber, peeled and sliced into half moons (I was gifted a General Lee varietal from a friend's garden :D)
1 Container Pearl Bocconcini, in water
Fresh Basil, chiffonade
1/4 Cup Olive Oil
1/8 Cup Red Wine Vinegar
1/2 tsp. Oregano, dried
2 Tbsp. Feta Cheese, crumbled
Salt
Pepper

What To Do With It:

In a large bowl, combine tomatoes, cucumber, bocconcini and as much basil as you like.  Add salt and pepper to taste.

In a small jar or bowl, combine olive oil, vinegar, oregano, feta, and a dash of salt and pepper.  Shake/whisk until vinaigrette is combined. 

Pour the vinaigrette over the tomato mixture and stir to combine.  Taste for seasoning and add more salt/pepper/oregano/basil/whatever else you might want if it needs a little somethin' extra.

Chill over night in the refrigerator.*  Stir before serving, and then hide it in the fridge so you can eat it all for lunch and make everyone jealous.

*Hangry District Tip: I love letting salads sit over night in the fridge.  The vinaigrette has time to soak into all of the salad ingredients and intensifies the yummy flavors.  Do it.

★★★