Yesterday evening, I was starved and eager to whip up something using my own herbs as an ingredient. Presented with an abundance of cherry tomatoes from the farmer’s market, I decided to make a tomato basil salad. I improvised the recipe, which was inspired by a delicious side salad from a San Diego seafood restaurant called The Fish Market.
Making the salad was super easy. I chopped the tomatoes in half, cut up strips of basil from my very own basil plant, and drizzled them with balsamic vinegar and a little bit of olive oil. I seasoned the mixture with a bit of sea salt and ground black pepper and topped it off with some feta cheese. I suppose mozzarella would have been a more traditional and equally tasty choice.
The end result? Delicious!
Cookie was more interested in the salad and grilled cheese than she was in my black bean salsa! I swear I don’t tell her to hop on the chair and be cute. I’ll be making this dish again for sure.