Well folks, it is officially the dog days- it’s hot; and I love it. I spent the weekend lounging by a pool and sneakily sipping lime beer; if that isn’t part of a quintessential twenty-something summer, I have no idea what is.
Right now produce is something to be marveled at; and enjoyed. With tomatoes being a special kind of wonderful right now; from the moment I saw them, whispering to me at the market, I knew exactly what I wanted to do with them. The bounty that is summer produce is so much more conducive to ease and simplicity; with tomatoes being the leader of the pack. Tomatoes are incredibly versatile; lending themselves well to slow roasting on a cold winter day; yet making a light and refreshing summer salad.
This tomato salad is the picture of ease and simplicity- completely no cook; and perfect for the dog days!
Tomato and Olive Salad
Makes 6 starter size salads
2 pint cherry tomatoes
2 cups olives stuffed with garlic in brine
1 ½ tsp oregano
2 tbsp chives
¼ cup brine
¾ cup olive oil
1 cup bocconcini pearls
½ tsp sugar
Halve the tomatoes; drain the olives and set aside the brine. Halve the olives and remove the garlic. Mince the garlic and oregano; and mix with brine. Slowly add the olive oil while mixing with a fork. Sprinkle the tomatoes with sugar and combine with olives. Add the brine vinaigrette and bocconcini pearls and toss until coated. Allow to sit for 15 minutes before serving.