Monday, July 28, 2008

Lemon-Tomato Salad

On Saturday, I went all the way up to the north side to visit my friend Joelen. She was hosting a monthly book club meeting where everyone reads the book, makes a dish related to the book, and comes over to view the movie version of the book. This month's book was The Other Boleyn Girl and the theme for the food was tea party fare. We ended up not even watching the movie because I was the only one who read the book (and I wasn't impressed) so we watched The Kite Runner instead.

I made a simple summer salad that always gets rave reviews. It's funny...I could probably make the world's most delicious and complicated meal and hear "It's good" and nothing more. Every time I make this everyone wants the recipe and everyone raves about it, and it's seriously the simplest salad to make. Enjoy!

Lemon-Tomato Salad
2-3 lemons
3-4 cups cherry or grape tomatoes (halved)
1 T. sugar
1/2 tsp. salt
1/4 tsp. black pepper
2 T. olive oil
Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut off peel, including all white pith, from lemons with a sharp paring knife. Discard peel.
Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl. Add salt, pepper, and olive oil, and mix well.
Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes to allow flavors to develop.
  • If you don't want to play with lemons, use a few tablespoons of lemon juice and mix well. It's the same effect, and you won't have leftover bits of lemon at the end of the day.
  • When everything mixes together, the tomatoes will taste like berries or like a sweeter fruit. If they don't taste sweeter, mix and blend a little more until they taste fruity.

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