1 1/4 lb mixed heirloom cherry tomatoes
1/4 lb yellow baby carrots, cut into coins
5 “mini” cucumbers, cut into coins
3 tablespoons sherry vinegar
2 tablespoon olive oil
1/4 (loose) cup Thai basil, chopped
freshly ground pepper
Toss all of the vegetables together in a small bowl. Set aside. In a separate bowl, whisk together the remaining ingredients. Drizzle the dressing over the vegetables. Allow to sit at room temperature for 20 minutes prior to serving for best flavor.
It isn’t quite tomato season yet here in Baltimore but it must be somewhere because I found some beautiful, ripe very tomato-y heirloom tomatoes at Costco this weekend. I normally don’t buy tomatoes out of season but these smelt so much like tomatoes I couldn’t resist. I hate when perfectly good looking tomatoes smell like nothing and taste like less. These tasted like I plucked them from the garden myself, making them perfect for a quick and easy salad. I had baby cucumbers and baby yellow carrots so I tossed them in as well. Our Thai basil is already doing great in the garden so I made that into a satisfying dressing and let the whole thing marinate for a few minutes. I love raw sides for the warm weather because I pretty much hate making side dishes anyway and when it is hot, I really don’t want to turn on the stove unless I have to. This was a perfect size for a cookout.