Winter and tomato…. two words that generally don’t go together. Let me explain the reasoning behind my Winter Tomato Salad.
Florida and California are the largest US growers of tomatoes and while during the winter months, they are still grown domestically, they don’t seem to have the flavor as extreme heat grown tomatoes. It seems my tummy doesn’t know the difference because regardless of the time of year, I crave tomatoes. During the summer I can venture out to the farmer’s market and take a bite of tomato just like an apple, but the winter variety needs are little more attention.
And this is why I make Winter Tomato Salad, with enough vinegar and olive oil to add flavor, while still getting my tomato fix. Come summer, this recipe will go back to the cupboard, but for now, it is a weekly affair for dinner side and make-ahead lunches.
- 2 cups grape tomatoes halved or quartered
- 1/2 cup red wine vinegar
- 1/4 cup virgin olive oil
- 3-8 garlic cloves finely chopped (I really, really like garlic, if you don't, scale back)
- 2 scallions white and greens, chopped
- 1/2 teaspoon fine sea salt
- 2 tablespoons basil shredded
Combine all ingredients in a bowl, toss, cover and chill for a minimum of 4 hours or up to 3 days.
Drain excess liquid before serving. Enjoy your winter tomato salad!