1 quart Campari tomatoes, quartered
1 bunch red radish, diced (reserve greens for future use)
2 cloves garlic, minced
3 sprigs’ worth of thyme leaves
1/4 cup diced onion
2 1/2 tablespoons nonperil capers
1/4 cup white wine vinegar
2 tablespoons avocado or olive oil
freshly ground black pepper
Place all ingredients in a small bowl. Toss to coat. Allow to marinate 1 hour prior to serving. Toss again prior to serving.
I wasn’t even going to share this recipe with all of you, but Matt reminded me that sometimes these recipes, the ones you don’t think are earth shattering are the best. He said he wouldn’t have thought of pulling together these rando ingredients I happened to have on hand to make a tasty salad to serve alongside our burgers and tots (yes, tots) this evening. It was rather good, honestly. Lightly marinated and fresh tasting despite the fact that tomatoes are not yet in season and I made do with Campari tomatoes, which, like grape tomatoes are some of the better slightly-out-of-season tomatoes out there. If it is tomato season, feel free to cube up some of the big ones. The flavors are vaguely Italian (thanks, capers) but not so much so it was out of place when paired with a burger. I love peppery-crisp radishes and they were a great foil for the juicy tomatoes. It isn’t a gorgeous salad, but it is a good one and worth trying as we ease ourselves into summer weather.