By Iron Chef Leftovers
Since I now need to harvest all of my tomatoes before the cool nights cause them to split (not to mention the basil, tarragon and Vietnamese coriander), dinner pretty much every night in the Iron Chef household is going to consist of something tomatoish. A nice, quick and easy recipe is a tomato salad. It is cool and refreshing for those remaining few warm evenings and it is quick and simple if you don’t want to think about putting together something elaborate.
½ cucumber, seeds removed, cut into ¼ inch pieces
¼ cup onion, sliced thin or cut into ¼ inch pieces
¾ lb. tomatoes, cut into ½ inch pieces
1 tbsp. basil, minced
1 tbsp. extra virgin olive oil
1 ½ tsp. red wine vinegar
Combine cucumbers, onion, tomatoes, olive oil and vinegar into a bowl. Toss to combine and let stand for 7 minutes on the counter. Add basil and salt and pepper to taste. Serve with a crusty piece of bread to soak up the juices.
That is it, quick and easy. You can skip the sitting for 7 minutes piece and serve right away, but that will mean your onions will be stronger in flavor and you won’t get the really tasty juice to soak up. You can really add anything you want to this, but in season tomatoes bring much more flavor to the party. If you are using out of season tomatoes, use balsamic vinegar instead of red wine to account for the lack of sweetness in the tomatoes. If you tomatoes are like mine, super sweet, don’t use balsamic – it will be too sweet. The recipe feeds two easily and can be scaled as much as you want.