It’s official. Summer has left the building. We put the portable fan back in storage today at work. Yesterday it poured more rain that I can remember seeing in months. Goodbye Mr. Golden Sun. See you again next August! Living in the Pacific Northwest we get about 3 weeks of beautiful summer weather per year. The rest of the time everything looks pretty grey except for a few random sunny days. I picked the last of my ripe tomatoes the other day. There are still some on the vine that are green but they show no signs of ripening before they get attacked and eaten by slugs. I plan on trying to make fried green tomatoes with those fruit. For the tomatoes that were actually plump and juicy I decided a delicious tomato salad was in order.
Here is what you need:
2 1/2 pounds tomatoes of all different shapes, sizes and colors
A handful of Fresh oregano and basil finely chopped
1/4 cup Red wine vinegar
1/2 cup Extra-virgin olive oil
1 medium onion chopped
1 clove garlic, peeled and grated
Salt and pepper.
Chop all the ingredients and toss together in a bowl. Nothing too fancy going on here. Add salt and pepper to taste. You could add lots of other ingredients to this basic recipe like olives, peppers or feta cheese. For best results make a few hours ahead of time so the flavors have time to soak together.
What’s your favorite end of summer recipe?