I finally feel like it’s summer around these parts. You know how I know? It’s practically painful to go to my day job when it is sunny and beautiful outside. Enter: the (rare) sunny summer coastal weekend or warm evening in my area of California. Every year I grow tomatoes in my backyard. They’re super easy to grow and my absolute favorite summer treat. On warm days or evenings, this salad is a snap to bust out. The just picked tomatoes are still warm from the summer sunshine and the scent of fresh basil lingers in the kitchen long into the night. My idea of heaven.
I’m not going to tell you how to make this, because, quite frankly, I’m sure you already know. A few tomatoes, tear up some basil, add a little sea salt and some olive oil. I will, however, share my top secret addition to make this salad extra special: garlic olive oil. Just a drizzle is all you need, but it makes it oh so much more delish. My favorite comes from Temecula Olive Oil Company in California. I’m partial to their reserve roasted garlic oil, but everything they produce is amazing. If you’re in Temecula or passing through, I highly recommend stopping by for a tasting.
What’s your go-to summer snack? Anything I should add to my rotation?