Rest days call for simple pleasures and easy recipes.
Here’s a classic one from LuLu’s Kitchen. What’s your easy-peasy go-to on a Summer Sunday afternoon? Tell me in the comments below!
Sliced Homegrown Tomatoes
Makes 8 servings
4 large tomatoes, thinly sliced
1/4 cup fresh basil, chiffonaide (cut into ribbons)
½ Vidalia onion, sliced into paper thin rings
1/2 cup crumbled blue cheese
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste
1. On a beautiful serving platter, arrange tomato slices.
2. Sprinkle basil over platter.
3. Arrange a thin layer of onion rings over tomatoes.
4. Crumbled bleu cheese across platter.
5. Drizzle vinegar and oil over all.
6. Finish with a liberal sprinkling of salt and pepper.
7. Refrigerate for at least one hour before serving.
Makes 8 servings
4 large tomatoes, thinly sliced
1/4 cup fresh basil, chiffonaide (cut into ribbons)
½ Vidalia onion, sliced into paper thin rings
1/2 cup crumbled blue cheese
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt and pepper to taste
1. On a beautiful serving platter, arrange tomato slices.
2. Sprinkle basil over platter.
3. Arrange a thin layer of onion rings over tomatoes.
4. Crumbled bleu cheese across platter.
5. Drizzle vinegar and oil over all.
6. Finish with a liberal sprinkling of salt and pepper.
7. Refrigerate for at least one hour before serving.
