|Tomato-Onion Salad my way.|
It's almost summer and that means tomatoes. Sure, it means a great many other things, but today it means locally grown, damned good tomatoes.
They're toothsome and firm without being veritable baseballs and they're packed with flavour. Hot house grown, they're allowed to ripen on the vine. I know this for a fact because years ago I did a story on the growers, Hilltop Berry Farm.
I am grateful for fresh produce and especially for tomatoes as they go in salads and sandwiches and anything else one cares to try, and they are great on their own with a bit of salt.
This time of year I am especially grateful as I can make fresh pico de gallo or dishes like the one above. It's a South American Tomato Onion Salad to which I've added corn.
Chop equal amounts onion and tomatoes, add olive oil and red wine vinegar, salt, fresh chopped jalapeno or crushed chilies, and allow to chill for an hour. I throw in a cup or so of corn, and add black pepper and basil as well.
It's tasty, refreshing, and healthy. For that, as well as tomatoes, I am grateful.