Monday, May 1, 2017

May 1st - Summer's A'Comin'

And here's something you might want to consider as a summer dish -

3 lbs. large tomatoes, cored and cut into wedges
4 large green onions, thinly sliced
2 T chopped fresh parsley

Mix up in a bowl and set aside.

Dressing -
1 cup olive oil - virgin or ... experienced
3/4 cup seasoned rice vinegar
2 T packed brown sugar
2 large garlic cloves, thinly sliced
1 T oregano - fresh or dried, but use less if dried
1 1/2 teas. thyme - fresh or dried, but use less if dried
1 teas. Tabasco or equivalent
1 teas. finely-grated lemon peel
1 teas. fresh ground black pepper

Put the dressing in a pot and stir until the sugar has dissolved.  Stir the warm dressing over the fresh vegetables and chill for at least 4 hours.

Richie found this recipe and I have no idea where as he very carefully cuts out the food part, but never the source.  It would be time saving to use fewer tomatoes, etc. and keep the dressing in the refrigerator for next time. 

It's a little liquid-y for bruschetta, but if you used a slotted spoon to lift out the tomatoes, it might work very well indeed.

I had my doubts when I read the ingredients, but I like it (obviously as am recommending it to you.)

                                                      Happy May Day! 

No comments: