Grilled Tomatoes

This is perfect for summer or anytime. 

I used a grill pan for this, but if you do this on the grill, brush both sides of the tomatoes with olive oil. 

2 - 3 Roma tomatoes 

2 - 3 T. olive oil

1/4 tsp. salt, pepper

Rinse and slice tomatoes.

Preheat grill pan to medium high heat. 

Lower heat to medium, add oil.

Place tomatoes on grill, sprinkle salt & pepper over tomatoes and grill on 1 side for a couple of minutes.

Flip tomatoes over and grill on other side, sprinkle salt and pepper on other side and grill for a couple of minutes more. 

Serves 4 - 6.

Peach Tomato Salad

This is perfect as a summer side dish or anytime.

2 each sliced: Roma tomatoes, peaches, 

1/2 c. feta cheese cut into chunks

1 medium head romaine lettuce

Dressing:

1 clove crushed, chopped fresh garlic

1/4 tsp. each: fresh basil, salt, pepper

1/4 - 1 tsp. balsamic vinegar

1/8 - 1/4 c. olive oil

Salad:

Remove feta cheese from refrigerator, slice into chunks.

Rinse, pat dry romaine lettuce, set aside.

Rinse, pit, slice peaches, set aside.

Rinse, slice tomatoes, set aside.

Rinse, pat dry, chop basil.

In a clean salad bowl, place lettuce. 

Arrange peaches, tomatoes, feta cheese, half of basil leaves over lettuce.

Place into refrigerator until ready to serve.

Dressing:

Peel, rinse, crush and chop garlic.

In a clean jar combine garlic, rest of basil, oil, salt, pepper, vinegar.

Place lid on jar and shake to mix for a few seconds.

Place in refrigerator until ready to serve.

To serve:

Remove salad and dressing from refrigerator.

Shake dressing again for a few seconds. 

Remove lid from dressing jar and drizzle dressing with a spoon over salad.

Serves 4.

Easy Caprese Bites™

Need a quick no cook appetizer for your next outdoor get together, this is for you. 

1 lb mozzarella ball
16 cherry tomatoes
8 fresh basil leaves
3  - 3  1/2  T. Olive oil
1 clove garlic crushed chopped
1/8 - 1/4 tsp each: salt, pepper, balsamic vinegar, dried oregano, dried parsley
16 clean unused wooden toothpicks

Rinse tomatoes.

Peel, crush and chop garlic.

With a melon baller scoop mozzarella into 16  balls.

Rinse and pat dry 8 basil leaves. Cut basil leaves in half.

In a bowl combine ingredients, toss to coat.

Thread 1: cherry tomato, mozzarella ball and piece of basil onto wooden toothpick. 

 Place skewer onto a clean dish. Repeat process with remaining toothpicks, tomatoes, mozzarella and basil.

Place skewers in refrigerator until ready to serve.

Serves 4.