Monday, July 19, 2010

Minted Tomato Salad


This is a recipe straight from The New Vegetarian Epicure by Anna Thomas. I made this last summer with some fresh tomatoes and was hungry for it again, and this is better when the tomatoes are really good and ripe. I made this yesterday afternoon right after my trip to the farmers’ market.

The recipe includes feta, but it’s just as good (better!) without the cheese. I planned to use the leftovers on pasta, but alas, there were no leftovers.

This is a simple salad of tomatoes, red onion, garlic, olive oil, balsamic vinegar, and fresh mint and basil.


We gobbled this up on baguette slices. I love piling the little slices high and getting the bread soggy with the tomato juice and balsamic.


  1. I love stuff like that on baguettes. It's what I would normally choose at a vegan restaurant.

  2. Mmmm yes--nothing like a good hunk of bread to mop up all the yummy juices! Loving the bruschetta-like idea.

  3. Sounds like the quintessential summer salad; minty, crunchy, and juicy sweet from the tomatoes..sounds perfect to me on the baguette. Yum, I've craving this salad now.

  4. It's not summer without a tomato sandwich.

  5. Tomato salad and bread? Yes, please!

  6. looks and sounds yummy! Now i'm going to have to try my had making some tomato salad. :o)