Meatless Mondays: It's Time

You'll have to excuse my sparse posting recently. Instead of talking about food (and life!) I've been enjoying it. So now it's time to start catching up. In fact, I'm blogging with today's Meatless Mondays post just in the nick of time. In most parts of the U.S. it's not even Monday anymore. But who's counting anyway!

In recent weeks I have finally realized that summer is almost over. School has started for all the children here in Davis, and we've even seen a few cooler nights. Clearly it's time to prepare for Fall, but I'm not quite ready. I have yet to really enjoy the best of summer produce ~ the garden-fresh tomatoes, the locally grown sweet corn, the eggplants and bell peppers. I'm hoping to make time for all of these summer treats...and fast.

For today's Meatless Mondays post I'd like to share this luscious tomato salad. It's perfect for this time of year because it features tomatoes straight from the farmstand.


It requires zero cooking.


And, it is light enough for even the hottest of days.


I hope you enjoy it as much as we did ~ even my daughter dove headfirst into this, herbs and all!

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Marinated Tomato Salad

• 2 Tbsp. balsamic vinegar
• 1 Tbsp. extra virgin olive oil
• 2 pints of the freshest mini tomatoes you can find (using a mixture of heirloom cherry tomatoes might make for the prettiest result)
• 2 Tbsp. finely chopped fresh mint leaves
• 2 Tbsp. finely chopped fresh basil leaves
• 1/8 tsp. each of sea salt and freshly ground pepper (or more to taste)
  

Whisk together the vinegar and oil in the serving dish. Add the tomatoes to the dish, top with the herbs, salt, and pepper, and then toss well to coat the tomatoes. Adjust the seasonings if necessary, then chill for at least 30 minutes or up to 4 hours before serving.