Summer is here and we all know it is the best time to find juicy organic tomatoes. That is, if you are not growing them at home. It is too early to harvest tomatoes now. However, the best next thing to do is to go to your local farmer’s market and support them by purchasing their good stuff.
Approx. Prep and Cook Time: 10 Minutes
Approximate Cost: $5.95 or $1.49 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free __X__ Vegetarian __X__
2 large organic tomatoes ($3.50)
1 med Vidalia onion, chopped (.50)
1 small bunch of green scallions, chopped (.15)
1 tbsp. lemon juice (.50)
1 tbsp. balsamic vinegar (.30)
Salt and pepper to taste (.10)
3 tbsp. of extra virgin olive oil (.90)
Rinse the tomatoes, pat dry, and slice in not too thin slices, set aside.
Peel and slice the onions in approximately the same size as the tomatoes.
Chop the scallions, set aside.
In a non-reactive bowl mix the lemon juice, vinegar, salt and pepper to taste. Then drizzle the extra virgin olive oil until an emulsion is obtained.
Assemble your salad and enjoy!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.