Many moons ago I worked as a counter girl at a little bakery in Media, PA called Sweet Potato Cafe and Bakery. At the time I was more interested in the sweets and would bypass the salads and sandwiches so that I could scarf down muffins.
Anywho, one time, before street fairs were cool (yes…I went there) I was helping to serve a salad that one of the owners created, Chicken, Tomato and Basil and for some reason there was a lot left over. So much so that even I took some home, alone with my usual muffins and y’all…it was amazing!
Tonight,The Librarian put up the grill and we had chicken. I plucked a few ripe tomatoes, some oregano and basil and made up a salad!
I used a mix of cherry tomatoes, Fourth of July Tomatoes and Tomatillos and cut them into bite sized pieces. I plucked a few basil leaves and a sprig of oregano and chopped them finely. I mixed the tomatoes, basil, and oregano with some White Balsamic Vinegar and set it in the fridge.
The Librarian seasoned the chicken with smoked paprika and garlic powder and we grilled the chicken until it was cooked all the way. I let it “rest” for ten minutes before cutting it into bite sized pieces and added it to the tomato mix.
We set the whole thing back in the fridge for a few hours. Once cooled, the flavors for this Chicken, Tomato, and Basil Salad are amazing!
I used to hate basil but can now say that I love the flavor! A few leaves go a long way and it’s a great compliment to the tomatoes. I have been growing basil in a small can on the window seal and it makes for a ease in plucking a few leaves to add to a pot.
The White Balsamic Vinegar is something I picked up at the Farmer’s Market in Lansdowne. A little bit will do you! I;ve had this bottle for a year and am sorry to see it coming towards the end. The flavor is slightly sweet, not too harsh and acid and is very light.
Use my affiliate link to get a bottle of Acetaia Cattani White Balsamic Vinegar for your kitchen.
While I enjoy the powerful feeling I have that *I* grew and USED a thing, I have to make a confession…I have wasted some of the tomatoes I grew. Not on purpose, more like me thinking that “I’m going to make something with them” but something never manifests itself. I do take anything I cannot use to work for our red wigglers but really, I need to get with the program!
So far I have recreated this recipe, made marinara sauce, fried green tomatoes and just eaten the tomatoes straight from the vine.
What other ways can I enjoy my ‘maters?
r’s note: An affiliate link is used in this post. If you click through the link and make a purchase, I will receive a small commission. All thought and opinions are my own honest thoughts.