Tomato Basil Salad

What’s your favorite lunch?  My favorite spring and summer lunch is hands down tomatoes tossed with basil, olive oil, and a splash of balsamic vinegar.

Husband’s garden is beginning to show glimpses of the seeds he’s planted.  It won’t be long until our backyard bears the fruit of his labor and our CSA begins delivering bushels of freshly, hand picked produce.  My taste buds can hardly wait!  Just this past week, really yummy tomatoes started popping up at the various stores around town.  I indulged in our first pint (or three) of the season and bought these succulent, sugar plum cherry tomatoes.

I believe simple is best, and this salad is best left unadorned.  Although, I have to admit it’s super yummy with goat cheese tossed in too.  But, then I feel like I need to add olives, and grilled chicken or salmon for protein.  One thing leads to another and before long my simple sweet tomatoes are just part of the mix (albeit a good one). Today I wanted them to be the star of the plate.

Tomato Basil Salad

1 pint tomatoes (cherry, grape, or mix), some halved, some left whole

4-5 large basil leaves, cut in a chiffonade

splash of balsamic vinegar

splash of good olive oil

coarse sea salt

freshly ground pepper

Toss all ingredients together in a small bowl.  Lunch is served.

What are your favorite add ins to a simple tomato & basil salad?