Dan's Tomato Salad

Dan's Tomato Salad

Perfect for any season, Dan’s tomato salad is easy and only has four ingredients! This recipe is an un-recipe, so there aren’t any formal measurements. This is exactly how I make it and I always taste it along the way. Once the salad is put together, I keep it on my counter top (covered) until we’re ready to eat. I don’t like tomatoes when they’re cold - they get a little too grainy for me. Once you start eating this salad, you won’t stop!

INGREDIENTS:

  • 2 pint sized containers of small tomatoes (I use two different kinds, but you don’t have to!)

  • Olive oil

  • Red wine vinegar

  • Basil, torn into small pieces

  • Asiago cheese, shaved with a vegetable peeler

  • Salt and pepper, to taste

STEPS:

  1. Cut tomatoes in half and place in medium sized glass bowl or container;

  2. Add a few glugs of olive oil, a glug of red wine vinegar, salt and pepper. Stir to combine. Taste to make sure the oil and vinegar is too your liking. Don’t worry if you need to add more of something; I like to add more olive oil and vinegar to create a delicious juice to spoon on bread;

  3. Tear 4 large leaves of basil and add to the mixture. Add more basil, if needed;

  4. Shave asiago cheese with a vegetable peeler. I typically use 5-6 shavings. Tear into small pieces (same size as basil) and add to mixture. Taste and add more cheese, to your liking;

  5. Mix and cover with plastic wrap. Leave out on your counter for all the flavors to combine;

  6. Serve with sliced pain a la ancienne, baguette or ciabatta.

katie kinder