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.