June 19, 2013

Thai Basil Baby Summer Vegetable Salad

Ingredients:
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
sea salt
freshly ground pepper

Directions:
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.



My thoughts:
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.