Monday, August 16, 2010

So Now What?

...yeah, Summer is like that. That's just from one time picking. Ideas? Anyone? I'm open to your suggestions.

And, since we all face this embarrassment of riches this time of year, I'll share one of Nanny's best recipes for summer eating. This salad is best made a day or so in advance...if you can restrain yourself.

~ Neapolitan Salad ~

(This is all done to your taste, so don't get upset that there are no measurements.)

- green peppers sliced thin
- ripe tomatoes of your choice
- extra virgin olive oil
- basil fresh if you have it, and also dry.
- salt
- cracked black pepper
- garlic minced fine. A lot of garlic is needed to flavor this salad.
- hint of sugar.

Slice the green peppers thinly and put them in the bowl with the olive oil, and the other ingredients. Make sure they are coated nicely. Dice your tomatoes and add it. Mix. If you have the fresh basil, dice fine and add in. You can add fresh mozzarella to this but mix it in just before serving. Some people like to add slice onion to this, but we prefer it without.

Mangia Bene!

Namaste' Till Next Time,


Life With Dogs said...

Grill those suckers with black beans and corn in a little olive oil. Nothing like it...

Joanna Jenkins said...

I am so jealous! My cherry tomatoes netted about 12 this year.

I cut them in half, add medium sized pieces of hothouse cucumbers, some chopped green onions, a little flat leaf parsley, red wine vinegar and olive oil, salt and pepper, and crumbled feta cheese.

I roast them in the oven too-- 400 degrees, toss with a little olive oil, single layer on a baking pan, kosher salt and pepper to taste for about 15-20 minutes. I usually add a little chopped basil after cooking if I have any. They're good hot or room temp.

Bon Appetite. xo jj

Big Pissy said...

yum! I'm lovin' grape tomatoes this year.

I eat them for a snack! :)

Sara said...

They look so good. And the recipe sounds so good. You could also roast them up and serve with pasta. Easy peasy. xx

Robyn said...

Yum... I am very much looking forward to summer eating, though I'm not looking forward to the scorching temperatures that we often get.

We eat the little tomatoes all year round and in the winter I fry them in olive oil with a little pepper and salt to go along with just about anything.


miss*R said...

yum, yum, yum
another reason why I cannot wait til summer.. this recipe hits the spot for me :) thankyou

and thanks tons for visiting Villa Maria.. slowly, slowly it will become a place that I am at peace in.. it has the bones, you know?

and yes.. we are coming to America next year.. that is the plan.. riding from Las vegas to I think Chicago.. not sure.. but will post the route soon so you can see. we are riding with a group of Harley owners in an organised tour..who knows, we may meet up :)

orchidlover said...

The best thing to do with cherry tomatoes is to heat a little butter in a frying pan and then roll the tomatoes around in it for a few minutes, just until the skins burst a little. Serve with steak, lamb or chicken.

Love and hugs Gina xxx

The Fragrant Muse said...

Mamma Mia! Replace the green peppers with mozzarella and throw in black olives and you have caprese! Deliziozo!

TechnoBabe said...

I like to make a salad with cherry tomatoes, black olives, cheddar cheese chunks, fresh broccoli and make a dressing with either Miracle Whip or plain yogurt. The tomatoes in the photo look yummy.
I even cut them up and add to scrambled eggs with fresh basil.

Eva Gallant said...

I love fresh tomatoes and the salad sounds wonderful!

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