My micro-basil was teetering on the edge between micro and macro when I decided something had to be done. Not particularly with the basil, but rather with my pint of multicoloured cherry tomatoes that I had photographed and then purchased at the Dupont Farmers' Market this past Sunday. It too was teetering on an edge-that edge between luscious ripeness and time to dump it in the garbage before it liquefies on your counter-ness. Luckily, as you can see, they were still on the luscious side when I turned them into a delicious and very simple salad. I then devoured most of it for dinner with two slices of my toasted honey rye bread.
Cherry Tomatoes with Micro-Basil and Goat Cheese
2 Cups cherry tomatoes, preferably mixed.
2/3 (or more) Cup micro-basil (or plain old macro basil, slivered)
1-2 oz goat cheese (I used 1 oz, but if you want more, pile it on!)
1 Tsp quality olive oil
Freshly ground black pepper
Some kind of crusty bread (for serving)
1. Rinse and dry the cherry tomatoes, then cut in half and place in the serving bowl.
2. Rinse micro-basil or regular basil, sliver if needed and dump on top of the tomatoes.
3. Cut or crumble goat cheese into chunks and add to the bowl.
4. Pour 1 Tsp of high quality extra virgin olive oil over the tomatoes and basil.
5. Add salt and freshly ground black pepper to taste.
6. Toss. Let sit for a few minutes while toasting a couple slices of your favorite crusty bread.
7. Serve with bread to mop up the juices. Enjoy!
Serves two people as a side salad, one with leftovers as a main course. The salad sans bread and with 1 oz of goat cheese is 240 calories total, or 120 calories per serving.
* I must acknowledge here that the photo of cherry tomatoes in a colander is not mine. No, it is Jose's. We both took pictures, and his turned out better. Of course I'm not envious! One cant get a perfect photo everytime, can one? *sniff*