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.