Marinated SALADS



How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better!

Makes about 4 cups

2 extra lg. ripe, juicy slicing tomatoes, cored and cut into 1/2-3/4 inch cubes

3 T. light brown sugar

2 T. Balsamic vinegar

2 T. white vinegar

1/2 t. salt

sev. fresh basil leaves, stacked and thinly sliced

freshly ground black pepper

Combine all ingredients in mixing bowl. Stir, cover and marinate several hours at room temperature.

Refrigerate, then bring to room temperature before serving.

Notes: When I was a kid and tomatoes were plentiful my mother often made a simple tomato salad for supper with nothing more than tomatoes, vinegar, sugar and salt. I added the basil, but it really isn’t necessary. My favorite way to eat tomatoes is still this simple way. The liquid from the tomatoes combined with the vinegar and sugar is absolutely delicious.

You’ll have lots of liquid after the tomatoes have marinated for a while. Spoon over mashed or baked potato for a simple, delicious supper.

Serve with any meal or all by itself for a delicious between meal snack.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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