I am so excited about this week (I think I say that at the start of every theme week!), as I am bringing you yet another theme week! This week's theme is summer salads!
I have been planning this summer salad week for, well, weeks now and couldn't wait to share with you some incredibly tasty and satisfying salad recipes. I had planned on hosting salad week last week but had some other things I *had* to post last week and I have been feverishly working on a TON of recipes and exciting blog posts that I have planned for this summer, as well as some much needed blog design changes that I hope to go into effect soon. So I am really *EXCITED* about all that to come!
But with all my planning and preparation, I did have to laugh a little at the start of last week because Laura (Real Mom Kitchen) hosted a salad week last week too! I guess great minds think alike! And while Laura shared a lot of various wonderful homemade salad ingredients (dressing, croutons, etc.), my week of salad recipes will focus some fabulous salads that are perfect and light for summer dinners and get togethers!
This salad keeps the summer tomatoes the star of the show with a few simple ingredients to inhance the flavor. A light a perfect side dish to pair with some grilled chicken or steak kabobs, or a summer grilled vegetable platter.
One Year Ago: Mom’s Lemon Peppered Chicken
Two Years Ago: Hoppin' John Salad
Three Years Ago: Tomato Bruschetta Chicken
Marinated Tomato Salad
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 10 minutes Wait Time: 30 minutes to 2 hours Serves: 6-8
4 green onions, chopped
¼ cup Italian parsley, chopped
8-10 Plum Tomatoes, ripened cut into 1/2 inch chunks
3-4 fresh basil leaves, torn or 1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon balsamic vinegar
¼ cup sugar
½ cup olive oil
In a large bowl, combine tomatoes, green onions, and parsley.
In a small bowl whisk together remaining ingredients.
Pour dressing ingredients over tomato mixture and toss to coat.
Cover and marinate refrigerated for 30 minutes to 2 hours.
The Press Box
2 hours ago