KISS Lunch: Roma Tomato Salad

When you have good ingredients, you don’t need a lot going on.  Keep it simple, stupid.  Lunch can be amazing and you’ll make your coworkers jealous when you start to let food shine on its own. This is even more apparent when you buy your ingredients from local farmers’ markets or grow them yourself!  It’s kind of interesting how your food means something more when you’ve grown it.

IMG_0112In today’s edition of KISS Lunch: Roma tomato salad with basil, goat cheese and chimichurri sauce. Quarter the tomatoes, in this case about four, four tablespoons of goat cheese, about five medium-large basil leaves, a tablespoon of chimichurri and a pinch of salt and pepper (mostly to help the tomatoes juice up a bit).  Give it all a good shake to combine flavors and enjoy with a good crusty piece of bread!

Side note: Chimichurri is a pretty awesome condiment. If you’ve never tried it, think of it as a tangy pesto. It’s great for salad dressings, topping grilled meats (steaks, burgers, pork, chicken, fish) veggies,  starches (I’ve used it as a dressing in potato salad), on top of eggs… This is one well worth adding to your repertoire.

Chimichurri Sauce:

  • 2 cups packed fresh Italian parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano, fresh is preferred but let’s be realistic about what is and isn’t available in our pantries)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil
  1. Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total. Note
  2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least two hours or up to a day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to one week.

 

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