This is the time of year when we’re overrun with tomatoes from the garden and at the market. Plump and juicy, no matter the variety tomatoes are abundant.
I ended up with an excess of tomatoes recently because the ones I found at the farmer’s market were just too beautiful to pass up. But how to use them all up? Although my husband loves eating raw slices of them, I’m not that big a fan of raw tomatoes without any seasoning. So I made up this recipe to add a bit of different flavor and crunch.
Tomato Salad
1 large tomato, diced (about one cup)
5 small sweet peppers (red, yellow, or orange), thinly sliced
1 small red onion, (about half a cup), thinly sliced
2 T. balsamic vinegar
2 T. olive oil
½ t. dried dill (or 1 t. fresh dill)
Black pepper and kosher salt, to taste
Combine all ingredients. Chill several hours or overnight to allow flavors to blend.
Tip: This salad goes great with a breakfast frittata or just about anything cooked on the grill. It's a light summer side perfect for dinner on a balmy night.
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