Tomato Basil Salad
This recipe is stollen from SkinnyTaste.com which is my favorite recipe website. I go there when I have something ready to cook (like porkchops or fish) and I want to change things up a bit.
The only real trick to this recipe is ripe tomatoes. Red onions are sweet and compliment the flavor of tomato and basil in a delightful way. My wife does not much care for raw onion so I slice and chop them fine and this suits her fine.
Since these include both olive oil and lime juice, they only look appealing for several days in the fridge. So make as much as you think you can finish in a couple of days.
As many Vine-Ripe Tomatoes cubed as you wish
2 TBSP of chopped fresh Basil per tomato
1/2 to 1 Diced Red Onion.
Salt or MSG and Black Pepper to taste
Sweet Pepper Mash Brine to taste (optional)
Stir it all together in a bowl and add your oil, juice, and brine, salt & pepper to taste. Pack it into a jar and store it in the fridge overnight.
Tomatoes on the vine may be one of the most stunning agricultural achievements in my lifetime. I read that research on growing food in space for a long duration mission lead to insights about nutrients that are ideal during the growing phases of crops grown in hydroponic cultures.
They cost more, but I buy them first. The only time I buy other fresh tomatoes are Roma, for roasting and use in dishes like marinara sauce, tomato soup, or gazpacho.