I’ve got to agree with restaurateur Frank Pellegrino Jr. when he says: “There is something about red ripe tomatoes that says ‘summer.'” Toss in sliced red onion, fresh basil and a simple dressing and you’ve got an easy summer basil salad. (Click here to see featured recipe.)
The recipe appears in Pellegrino’s Rao’s on the Grill (St. Martin’s Press, 2012). Pellegrino notes that August is the best month to make this salad, “because the tomatoes are truly in season and they are full of juicy flavor.”
The sliced tomatoes are combined with thinly sliced red onion and an oil and vinegar dressing made with extra virgin olive oil. Our fruity Arbequina would lend a nice note.
The salad is finished with torn basil leaves and salt and freshly ground black pepper. (Click here to see the recipe.)
“To mix it up, use tomatoes with different colors,” Pellegrino suggests. But, then again, red ripe tomatoes shout “summer.”
You can find more quick and easy tomato recipes in our August eNewsletter. (Click here to see eNewsletter.)