Lovely idea. In her honor, making this tonight: Rec: Moyn’s Tomato Salad
Moyn’s Tomato Salad
In a big bowl combine:
5 or 6 luscious plum tomatoes cut in 1/8's
about 5 scallions, sliced or a small red onion, thinly sliced
4 or 5 cloves of garlic, minced
zest one lemon
about 7 or 8 large leaves of fresh basil, chopped
oregano to taste (I used fresh)
some chopped parsley
drizzle the whole thing with extra virgin olive oil
add some sea salt and freshly ground black pepper
and mix up the whole mess.....
Allow to marinate for a few hours (not overnight, or the tomatoes will "lose" their fresh taste), and stir every now and then to redistribute the marinade.
At the very last minute I added some crumbled feta cheese...but it would be great with grated Parmesan or Asiago or even Manchego
Moyn’s notes: It’s wonderful..... and delicious to sop up the juices with some French bread or crusty roll
Pat's notes: I find I only have to let this sit about 20-30 minutes for the flavors to marry, then add the feta and combine just before serving. Goes great with bbq. Sometimes I also add some kalamata olives. Sometimes I serve on a bed of chopped romaine or other lettuce which also picks up the extra dressing.