The Backyard

The Backyard

Tuesday, August 16, 2011

Summertime Whitegrass Love

Our favorite winter destination, Whitegrass in West Virginia, cooks up some fabulous dishes and puts many of those delectable recipes into two cookbooks. Both have prominent, permanent spots in my kitchen.  Today, I share "Betsy's Tomato Salad" from the first cookbook, "Whitegrass Cafe, Cross Country Cooking."  This salad is scrumptous with any tomato, onions, herbs or vinegar.  But make it with heirloom Black Krim tomatoes, sweet spanish onions, homegrown herbs, and purple basil vinegar and it's through-the-roof incredibly good.  Enjoy!

3-4 ripe summer tomatoes, sliced (I used Black Krim)
1 thin sliced sweet onion ( my choice is sweet Spanish)
1/4 tsp. dried basil (purple ruffles - dried last winter)
1/4 tsp dried oregano (Greek oregano - dried last winter)
1/4 tsp. dried dill (dried last winter)
1/4 tsp. dried chives (I used fresh for this - that's all I had)
1/2 tsp. sugar
2 tsp. red wine vinegar or lemon juice (purple basil vinegar, made last year)
2 Tbs. Olive oil
1 clove garlic, minced
1/8 tsp. black pepper

Start a layer of tomatoes in a shallow glass pan.  Then add a sprinkle of seasonings (and sugar) over the top.  Make a marinade by mixing vinegar, olive oil, garlic and pepper.  Sprinkle a little marinade over the tomatoes.  Then add a laery of onion.  Continue the layering process, cover and chill for 2 hours before serving.  The juices and marinade create the most wonderful flavor.  Makes 4-6 servings. 

A summertime delight from our friend, Betsy Reed, Owner of Canaan Realty. 


Malenadu said...
This comment has been removed by a blog administrator.
Anonymous said...
This comment has been removed by a blog administrator.
Tor Hershman said...

I live in Wheeling but never heard of Whitegrass till now.

smith said...

I love your enthuiasm and writing style. I am looking forward on reading the next hub. Rated up.
Power Supply

Anonymous said...

I was very encouraged to find this site. I wanted to thank you for this special read. I definitely savored every little bit of it and I have bookmarked you to check out new stuff you post.
Animation courses

Cro Magnon said...

Here in France I grow some wonderful tomatoes. My current favourite is an un-named non-F1 Portuguese variety, the seeds of which just get passed around each spring. Each fruit weighs about 700 gms, and are the best ever.

Why do you use DRIED Basil? Fresh is so much better.

Web Designer said...

it is really interesting i love it

web designing SEO

Anonymous said...


Chili said...

I used dried basil because that's all I have in the purple right now. I didn't grow fresh purple this year. Agree -- fresh IS much better. thx.

Apna Work said...
This comment has been removed by a blog administrator.
myrtle said...

WoW! love your blog.. really enjoyed reading it.=D
buy starwars account