Sunday, July 25, 2010
New Jersey's Finest: The Tomato
New Jersey is known for many things: Springsteen, Sinatra, Snooki.
But, this time of year my beloved and highly ridiculed state stands out for the various goodies produced on our many farms.
(It’s not all factories and mobsters here, OK?)
In my parts, farmland surrounds all the strip malls and supersized mansions and humble abodes.
So, it is with great joy I bring to you the Jersey Tomato Salad, courtesy of yours truly, the Numero Uno Jersey Girl in the Kitchen.
There’s something magical about a Jersey tomato. They are so sweet, you can just eat them straight up.
But, I prefer to pair mine with a bit of olive oil and fresh basil. Toss in some celery and red onion, and you got yourself a fab salad that took a whole five minutes to make. I like to get the salad ready a good half-hour before serving. That way all the delish flavors marinate for a while.
This recipe is really simple. When you get produce that is magically divine, my motto is: Less is more.
Jersey Tomato Salad
Makes 4-6 servings
4 ripe tomatoes, sliced ¼-inch thick
12-18 basil leaves, snipped with cooking shears
1 rib celery, chopped
¼ red onion, thinly sliced
2-3 Tbsp. extra virgin olive oil
1/8 tsp. garlic powder
Salt and pepper to taste
Place tomato slices side by side on a large serving platter. Top with celery. Then top with red onion.
Sprinkle with garlic powder, salt and pepper. Drizzle with olive oil. Snip basil leaves on top of platter.
Serve with crusty bread.