No Recipe Cooking: Tomato and Basil Salad with Fried Garlic
To anyone who spends even a little time in the kitchen, summer is a welcome time. Eating during this time of year is the easiest of tasks, as simple as throwing a few fresh vegetables together, with maybe an herb or two, and calling it a meal. We can even stuff ourselves with a bowl of freshly picked blackberries and pass it off as lunch.
In summer, we let the produce speak for itself. It almost seems disrespectful to drown it out with the addition of other ingredients. This time of year, vegetables and fruit hold their own, and we must let them do so, with little intervention.
Which brings us to the very noble tomato and basil salad, a summer favorite in my kitchen. I avoid tasteless, watery tomatoes for the rest of the year, so when the tomato months come around, it’s a celebration. Tomatoes go into everything. Cherry tomatoes can be eaten on their own, as sweet as popping a strawberry into your mouth. Green tomatoes get turned into salsa. Funky heirloom tomatoes are sliced, big enough to dominate a plate on their own.
With a handful of fresh basil and a little olive oil, a few tomatoes quickly turn into a salad. But want to take that salad to the next level. Chop up a garlic clove or two and fry it in olive oil. You’ll add a garlicky bite to the salad, softened by frying it instead of just adding it raw.
And once you’re done with that, you can get out of the kitchen and get back to enjoying summer.
Tomato and Basil Salad with Fried Garlic
Salt and pepper to taste
Slice the tomatoes, tear or chop the basil and mix in a bowl with some olive oil.
Finely chop the garlic, and fry for a few minutes in olive oil until a deep golden brown. Throw into the tomato salad and mix in.
No Recipe Cooking: an ongoing series of recipes that don’t actually require a recipe.
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