HISTORIC VALENTOWN MUSEUM / VICTOR HISTORICAL SOCIETY
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Tomato Salad(s)
Tomato's season is here! With so much bounty coming out of the garden, it just wouldn't be summer without some tomato salads. So versatile, so many possibilities! These are a few of my favorites.
~~~Submitted by Lynne.


Ingredients (all ingredients are per person)
1 or 2 ripe tomatoes, sliced 1/3-inch thick, chopped, or quartered
1/2 cucumber
1/2 green pepper
1/4 onion
You can use just the tomato's, or any combination of the tomato's and other vegetables. And choose what presentation you want based on the cuts - chopped, quartered, or sliced (recommended slice thickness is 1/3 inch).

Choose a Salad Dressing (sometimes just plain salt & pepper hits the spot for pure fresh taste)

Balsamic Dressing:
1 tablespoon balsamic vinegar
1/8 teaspoon salt
Ground black pepper to taste

Garlic Oil Dressing:
1 tablespoon olive oil
1/8 teaspoon garlic salt
Ground black pepper to taste

Sweet Lemon Oil Dressing:
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon sugar
Ground black pepper to taste

Add a Garnish
Good garnish pairings for tomato's:
fresh basil, fresh parsley, fresh green onion, or fresh cilantro.

Instructions

1. Cut up tomato's and any other veggies and mix them together.
2. Make your salad dressing and mix it in with the tomato salad.
Note: If you want to have a marinated salad, let the veggies sit covered at room temp for about 30 minutes, stirring occasionally
3. Serve the tomato salad on separate plates and add a garnish.

Serve and enjoy!

Note from our website manager: If you find yourself overrun with ripe tomato's and aren't in the mood to can them, just toss them whole into a zip lock back and freeze them. You can use them later in soups, sauces and stews!


Less is more.

   
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Posts: 199
Location: Penfield, New York
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