One of my favorite ways to serve and EAT fresh tomatoes is in a pasta salad with lots of fresh basil and garlic. The tomatoes can be a mix of big juicy ones or a variety of cherry ones, all colors welcome. To make it more substantial you could add cooked dry beans, again any color.
Recipe:
2 cups dried pasta, cooked – I used fusilli
4 cups ripe tomatoes, chopped or cherry tomatoes, halved
2 cloves garlic, minced
2 T. balsamic vinegar
2 T. olive oil
1/2 tsp. salt
1/2 cup or more of snipped fresh basil leaves
Mix the tomatoes, garlic, vinegar, oil, salt and basil and let stand while the pasta is cooking. When the pasta is slightly al dente, drain and cool for a few minutes. Then stir everything together and serve. Even though the pasta will soak up some of the liquid it will still be a juicy dish – and good ’til the last drop!
P.S. This would also work for a bread salad. Just replace the pasta with day old French or whole grain bread, cubed.
I am going to make this for dinner tomorrow! YUM!