Refreshing, elegant and super easy. This salad is the perfect addition to summer barbecues, or an upscale dinner. The fresh herbs pack a flavor punch. Said one friend, “It tastes like summer!”
I recommend serving this over corn bread (recipe below). But this could be served alone. Feel free to make it with or without any of the herbs. Just use what you have on hand.
2 medium tomatoes, chopped
2/3 cup pitted and chopped kalamata olives
3 or 4 green onions, thinly sliced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced bell pepper
2 tablespoons balsamic vinegar
salt and black pepper to taste
Combine all ingredients and let stand for about 30 minutes while flavors blend.
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
2 green onions, chopped
2 garlic cloves, minced
1 egg, lightly beaten
3 tablespoons olive oil
1 cup milk
Preheat over to 400 degrees. Grease an 8- or 9-inch square baking pan. Combine the flour, cornmeanl, baking powder, salt and sugar in a mixing bowl; stir to blend. Add the onions and garlic, stirring to coat with the flour mixture. Make a well in the center; add the egg, oil and milk. Stir quickly, just to moisten the dry ingredients. Don’t overmix. Spread the batter intot he prepared pan. Bake for 20 minutes. Cool before slicing.
- Cut cornbread into squares, then slice each square in half horizontally, splitting the top from the bottom. Place a dollop of sour cream on the bottom slice. Top with tomato salad. Place the top half of the corn bread over the tomato salad. Spoon more tomato salad over the top, then add one more dollop of sour cream to top it off.
- Use the tomato salad as an accompaniment to grilled steak, chicken or fish.
- Use plain cornbread instead of mixing in green onions and garlic (such as what you’d find pre-made in a store.)
From: The San Francisco Chronicle Cookbook