Simple Smushy Summer Salad

Simple Smushy Summer Salad

3 C Assorted Tomatoes ( you know little ones, big ones, in as many colors as possible)

3/4 C Kalamata Olives, with pits (yes you can use pitted, but you'll miss the fun and some of the texture)

1/2- 3/4 C Fresh Arugula Or Basil

    For the Dressing

2 TBL Red Wine Vinegar

1/3 C Extra Virgin Olive Oil

  Fresh Ground Black Pepper

1. If using salad tomatoes cut them up first.

2. If using only the little baby tomatoes no need to cut them.

3. Smash the tomatoes, in a large mixing bowl, until broken up but not pulp, with a mallet, large fork or potato masher.

4. Smash the olives on a cutting board with a rolling pin and remove the pits.  Toss in the mixing bowl.

5. Toss in arugula or basil.

6. Whisk together dressing and stir in just before serving.

7. Also great on cold angel hair pasta.

   Serves 4-6 as a salad

Simple Smushy Summer Salad

Simple Smushy Summer Salad

This is great recipe for gardeners that have too many tomatoes on their hands.

3 C Assorted Tomatoes (you know little ones, big ones, in as many colors as possible)

3/4 C Kalamata Olives, with pits

1/2- 3/4 Cups Fresh Arugula Or Basil

For the Dressing

2 TBL Red Wine Vinegar

1/3 C Extra Virgin Olive Oil

Fresh Ground Black Pepper

If using salad tomatoes cut them up first. If using only the little baby tomatoes no need to cut them. Smash the tomatoes, in a large mixing bowl, until broken up but not pulp, with a large fork or potato masher. Smash the olives on a cutting board with a rolling pin and remove the pits. Add to the tomatoes Toss in arugula or basil. Whisk together oil, vinegar and pepper. Stir in just before serving. Salt to taste.

Also great on cold, oiled, angel hair pasta.

Serves 4-6 as a salad

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

My friend Kathryn Elswick gave me a bunch of her fresh cherry and grape tomatoes along with a little fresh basil. I had to make this easy dish. Serve it with fresh bread and a good red zinfandel and hold on to your tastebuds! This is about as good as summer eating gets.

3 C Vine-ripened, orange tomatoes (any vine ripened tomato will also work well)

1/2 C Extra virgin olive oil

2 CLOVES Garlic, pressed

1 TSP Crushed red pepper

20 Fresh basil leaves with buds, torn, not chopped

2 TSP Fresh ground Parmigiano Reggiano cheese

Salt and fresh ground pepper, to taste

1 LB Angel hair pasta

1. Cut tomatoes in half (If using red tomatoes, scrape out seeds). Remove core and chop into about 1/2" chunks.

2. Toss all ingredients except the pasta. Cover, refrigerate and let stand for 30 minutes for flavors to blend.

3. Cook the pasta, drain, add a little olive oil and toss.

4. While pasta is still warm, divide between 4-6 plates (depending on appetite) and top with the cold pomodoro sauce. Offer more Parmigiano Reggiano at table.