This is one of my favorite side dishes for anything bar-b-qued - think grilled steaks, chicken, shish-ka-bobs, ribs...
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It is actually better to use tomatoes that are a little bit firm.
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Slice them in the morning, alternating with mozzerella cheese and diced sweet purple onion. Drizzle good olive oil and balsamic vinegar over all. Seran wrap and stick in the fridge until about 2 hours before you want to eat - then take it out and set on the counter and let come to room temperature.
At least, that is my method because I usually have a bit of time in the morning to prep something. If you have a different schedule - then adjust. It is better if you have at least 1 hour so the tomatoes can absorb the flavor.
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If you live in New England, near a Stop & Shop - they have an excellent line of "gourmet" foods now - I think it is called Simply Stop & Shop or something like that... but they have a very yummy basil olive oil that is soooo good. This olive oil is particulary good with this dish. I also keep a jar of olive oil that I put sliced garlic and herb in - you can make your own flavored olive oils, but whenever you see one that is already made - it is usually worth trying out!
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In my photo - that is 1 tomato - it is enough for 2-3 servings.
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Make sure you serve this with some crusty bread because the left-over olive oil/balsamic vinegar makes an excellent dipping sauce!
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