Tomato Salad in the Style of Susan

The basic formula for a tomato salad is as follows: Sliced tomatoes, mozzarella, fresh basil, salt, pepper, olive oil.

But I make mine with a little bit extra. 

This salad is nice to make ahead. You just let it hang out at room temp and magic happens. The juice is so yummy for bread dipping.

I like how all the colors of the veggies complement each other. My recipe is for two people. But you can easily multiply the quantities for a bigger crowd. I like to place everything on a flat platter for presentation purposes.

Here you go.

Susan's Tomato Salad

Serves 2

1 large tomato, sliced into 1/4 inch-thick circles

4 slices of fresh mozzarella

1/4 small red onion, sliced thin

1/2 small green bell pepper, sliced thin

1 celery stalk, chopped

2 Tbsp. fresh basil, chiffonade, 

1/4 tsp. garlic powder

1/4 tsp. salt

Black pepper to taste

2-3 Tbsp. extra virgin olive oil

On a serving plate, place the tomatoes. On top of the tomatoes, place the mozzarella evenly. Top with red onion slices, bell pepper slices and celery slices. 

In a small bowl, mix garlic powder, salt and black pepper to combine. Sprinkle mixture evenly over the veggies. Drizzle with olive oil. Top with basil chiffonade. Garnish plate with more basil if desired. Let plate sit uncovered for at least an hour before serving. Be sure to serve with fresh bread!

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.

Enjoy!

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.