Change is in the air. The air is crisp and cool; the days shorter. We leave the dreamy days of summer behind and return to school, work and…the kitchen.
We turn on the oven, and begin cooking in ways that will warm us for the cool weather ahead.
For the next ten weeks, we will send you tips, tricks and delicious recipes designed to create health and vitality for autumn.
As summer wanes, this simple recipe will help you hang on to the last vestiges of the season while beginning to aid your body in making the transition to fall.
The Mother of All Tomato Salads
Makes 4-5 servings
There is nothing fresher, easier or yummier than a tomato salad. If this baby takes you more than three minutes to put together, well, I will be stunned.
2 containers cherry or grape tomatoes, rinsed and dried
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar
Generous pinch dried oregano
1 small red chili pepper, seeded, finely minced
1 clove fresh garlic, very finely minced
Cracked black pepper
1 small bunch escarole, rinsed well and hand shredded
Place the tomatoes in a mixing bowl. Whisk together oil, vinegar, oregano, chili and garlic with salt and pepper to taste. Toss dressing with tomatoes to coat. Arrange escarole on a platter and mound tomatoes on top. Serve at room temperature or chilled.