Mediterranean Monday: Summer Tomato Salad

Hi Friends!

Did you miss posts from me last week?! It was my one week each year off of work, and I started it off by forgetting my Chromebook at my grandparents house 30 miles away from home. I use the Chromebook for my blogging and photo editing, so I took this as my sign that I needed to take a vacation from all work, not just my 9-5 (okay, or 7:30-4:30) work. No blog posts went up last week, but since it was my first blogging break of 2019, I forgive myself!

What did I do instead? Well I finally tackled the basement dungeon that I’ve been avoiding – it is now all cleaned up and organized, and even the laundry is caught up! I cleaned all of my windows inside and out and I steam cleaned the grout on my tile floors. I also got some sun on my porcelain skin, celebrated a friend’s birthday, took a one day trip with Michael, and did some fun cooking…from which Michael was most definitely the largest beneficiary. He loves to eat, and I love to cook, so you could say we’re a match made in culinary heaven! I’m pretty sure he would not argue on that last point.

I made a shrimp and mussels cioppini on Tuesday with a caprese salad on arugula. Wednesday night was rosemary garlic pork tenderloin with a strawberry basil salad I borrowed from Cookie + Kate, plus a side of sautéed spinach, mushrooms and cherry tomatoes. Thursday night I decided to do something I rarely do – steak! I did ribeye in the cast iron skillet, with baked goat cheese in phyllo dough over a simple greens mix tossed in a balsamic vinaigrette. The steak was yummy, but a bit overcooked for both of us – we decided from now on I’ll season and he’ll cook when it comes to steak!

For the grand finale, Mia (his daughter) and I planned a Father’s Day picnic at a park downtown, where I could also get some family pictures of him and his kids that he’s been wanting (a little collage of some of them is below). I put together a spread of antipasto kabobs, BLT and PBJ skewers (basically just BLT’s and PBJ’s cut into quarters and pierced with a toothpick), strawberry and dark chocolate turnovers (I might be sharing this recipe soon as well), some cheez-it’s for Gabriel, and the subject of today’s Mediterranean Monday post – a tomato salad!

I got the idea from an episode of Barefoot Contessa that I watched a couple of months ago where she had a picnic with her husband and served various types of salads, including a tomato salad. Michael loves tomatoes, so I decided to come up with a tomato salad just for him. It turned out so good, I had to share this one on the blog with all of you! So here goes…

Summer Tomato Salad

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Ingredients:

  • 1 pint of cherry or grape tomatoes (I used an heirloom variety container from Aldi)
  • 1 TBS fresh chopped basil
  • 1 tsp fresh chopped oregano
  • 1-2 sliced of cooked bacon, crumbled
  • 1/4 cup thinly sliced red onions, pickled in apple cider vinegar
  • 1-2 TBS olive oil
  • 1-2 TBS white balsamic vinegar
  • salt and pepper to taste

Directions:

  1. First things first – the onions! To do these, I thinly sliced about 1/4 of a cup of red onions, then cut the rings into halves. I put them in a glass jar with a lid, poured in apple cider vinegar until the onions were just covered, put on the lid, then popped them into the fridge while I made the rest of the picnic foods. I would allow them to pickle for at least half an hour before using.
  2. On to the rest of the recipe! Start by frying the bacon, then setting aside. While this is cooling, slice the tomatoes in half lengthwise and add to a bowl. Remove the onions from the vinegar and spread these into the bowl with the tomatoes. Add the basil, oregano, salt and pepper, then toss ingredients of the bowl together.
  3. Crumble the bacon and sprinkle on top, then drizzle on the olive oil and the white balsamic. We picked up a bottle of white balsamic from a little shop in downtown Columbia, Missouri called Boone Olive Oil Co., and it has an incredible flavor!
  4. My friends, that is it! Your tomato salad is ready to serve. How simple is that?! Incredible flavor with minimal effort. You could easily add a little crumbled goat cheese to this dish as well, and if I hadn’t had lots of cheese in the antipasto kabobs already, I probably would’ve.
  5. This recipe makes about 4 servings (or 2 if your name is Michael!), but can easily be doubled if you need it for a larger gathering.

Coming up later this week I will have a garden update. The weekend before my vacation week, we (and by we I mean mostly Michael, with Logan as an assistant, and a bit of help from myself and my mom) built the enclosure for my tomato bed to keep out the squirrels and it turned out so good! I can’t wait to share it with you, so stay tuned for that post hopefully on Thursday!

Have a wonderful week!

Love,
Loren

Author: Loren Miller

I'm a Midwestern woman living my best and healthiest life, fueled by passion and caffeine. I follow the Mediterranean diet, I'm a yoga newbie, and a hiker and general explorer of the outdoors. I adore fashion and dressing up, and finding amazing, quality designer pieces through thrift shopping. Most all of my outfits have at least one thrifted item--saving my wallet and the planet one designer top at a time <3

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