Sep 2, 2009

Lime-Balsamic Tomato Salad

(Please Note** I had eaten half the tomatoes before I took the picture :)

Who doesn't like a ripe juicy summer tomato? Oh, I know plenty of people who don't but I am most certainly not one of them. I planted tomatoes myself this year and waited in anticipation for the yummy fruit only to be terribly disappointed. I found that my sweet little Zeke loved pulling the green fruit off the plants. We are in a condo so I did a container garden on my balcony. I often left the sliding glass door open to allow the boys to play and to enjoy the fresh air. How sad I was one day when I found several of the green tomato fruit rolling around on the balcony. I quickly scolded him and told him not to bother my fruit. However, I am not sure if it was a case of yearning for "the forbidden fruit" or what but he continued to pull the fruit off throughout the summer so no tomatoes from my garden. Boo Hoo! I did get lucky last week and received about a bushel from a local farm. I love, love, love tomatos. My mom said that as a child I would eat them like candy. I couldn't get enough. And just to let you know...I believe my tomato appetite is insatiable because 40 years later I still can't get enough!

This salad is my most favorite way to eat them well, next to a good ole tomato sandwich. It is simple yet bursting with flavor and goes well with almost anything. MM MM! I think I am gonna got get me some now!

PS And it doesn't hurt that they are considered a "super food"

  • 4 whole tomatoes sliced - nice hearty slices. (you can use the beef steak or roma it depends on the season. When tomatoes are in season I use what I have grown in the garden or the local farmers market.)
  • 8 slices of red onion - sliced very thinly
  • 1/4 to 1/3 cup balsamic vinegar
  • 1 TBS of extra-virgin olive oil
  • 1 medium lime
  • salt
  • 1 tsp parsley or cilantro (depends on what I am serving the salad with)
You can make this salad one of two ways:

1 - make a vinegrette with the liquids and then pour over the sliced tomatoes and onion. Then season with salt and sprinkle the parsley over or

2. lay out the sliced tomatoes and onions in a dish and pour each ingredient over one at a time. This is how I make it. But, whatever works for you...go for it!

Sep 1, 2009


Remember yesterday when I posted the Bajio Chicken Chile Salad. Well, here I am again with a wonderful surprise...the leftovers make a delicioso second meal. I love crock-pot recipes but I love even more leftovers that can make great second meals!!! The Bajio Chicken Chile Salad is just such a recipe. I used the leftover chicken from our chicken chile salad and made quesadillas. It was a flavor explosion in my mouth.
Assembly of Quesadilla's -

Heat skillet on medium and spray lightly with cooking spray. Place a flour tortilla in heated pan and sprinkle cheese over tortilla. Drizzle the cilantro dressing over cheese. Spread the chicken chile over the cheese and then the black beans over the chicken. Drizzle with a little more dressing and then sprinkle a little more cheese. Top with a flour tortilla and cook until bottom tortilla is lightly brown (Please be careful not to burn!) Then flip over and cook until lightly brown. Slice like a pizza and serve over a bed of greens and a side of the green chile rice.