I don’t have anything of interest from the CSA this time around – some greens, a tomato (my sister took the other tomatoes), onions, beets, and parsley. I trimmed the parsley and put it in a cup of water, but it’s not doing so well. I guess I should have stored it in the fridge.
But yeah, nothing for making a great meal. On the other hand, the basil in my yard needed pruning, and a couple of small tomatoes were picked. My shiso plant is insane. I need to prune that too. I’ve learned that shiso works pretty well in salad. However, it’s a tougher leaf than something like basil so I think next time I’ll blanch it before adding it to a salad.
But really, this post is about the basil and the tomatoes. It made for an amazing salad for lunch.
Two slices of whole wheat bread were toasted and then torn.
A large handful of basil was cut into small pieces.
Three smallish tomatoes were diced.
A small serving of turkey deli meat was shredded.
A handful of pine nuts were toasted.
Some vinaigrette was drizzled into a bowl. (My vinaigrette was made from about two parts extra virgin olive oil and one part Trader Joe’s orange champagne vinegar.)
Mix everything together gently with your hands or some salad spoons.
The pine nuts, I think, is what really makes this salad go from “boring” to “yum!” I would have put mozzarella cheese in it if I had any, but now that the salad has been made and devoured, I think the salad was probably better without it.