{"id":514,"date":"2010-05-07T20:21:18","date_gmt":"2010-05-08T01:21:18","guid":{"rendered":"http:\/\/www.igourmand.com\/?p=514"},"modified":"2010-05-07T20:21:18","modified_gmt":"2010-05-08T01:21:18","slug":"daily-express-tomato-salad","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=514","title":{"rendered":"Daily Express – Tomato Salad"},"content":{"rendered":"

After I wrote the previous post about inspiration I hit the kitchen directly to prepare the tomato salad as I wanted it to cool down a bit once prepared and it could do so while I took my shower. I looked into the larder and found 4 small tomatoes that were good, a small bag of olives and I collected other assorted ingredients including some fresh basil from the plant growing wildly in Normita’s office. Starting with these ingredients I assembled the salad.<\/p>\n

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The tomato salad main ingredients. Tomatos, basil, apple, and olives.<\/figcaption><\/figure>\n

I have been doing those kinds of salads for over 25 years and I love the basic combination of tomatoes, basil, and olives. I normally prefer something like a Kalamata olives, but the only thing I found was a small bag of Spanish olive filled with peppers. They are overly salty so I rinsed them a few times in water to tame the saltiness. Assembling a salad like that is very easy, as you just make layers of ingredients starting with the thinly sliced tomatoes. Thus went it the tomatoes followed by cubed apples, sun-dried tomatoes in olive oil, shredded Oaxaca cheese, grated Parmesan cheese, the fresh basil, ground coarse salt, a fresh grind of black pepper, some balsamic vinegar, and extra virgin olive oil.<\/p>\n

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The first layer of the salad<\/figcaption><\/figure>\n

You the build the salad layer by layer until you have no more tomatoes. The process is simple. The salad that it yields is very tasty and I like to return it to the refrigerator for a while so the flavors gets well blended and that it gets very cold. I like fresh tomatoes to be very cold. I remember in another life when I was young and handsome, that often during the hottest part of summer when I was working on afternoon shifts from 2pm to 7pm. Before I left for work I would prepare a similar salad to that one with Kalamata olives and feta cheese to keep with the Greek olives, and I would put it in the refrigerator and eat it when I returned home after work. By that time it was ice cold like I like it and the flavors were blended to perfection.<\/p>\n

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The assembled tomato salad before I put it in the refrigerator<\/figcaption><\/figure>\n

Once the salad was ready I put it in the refrigerator, did the dishes, and I then hit the showers. We sat down and relaxed a bit in front of an electric fan as it is still like a furnace in here. We had this cold refreshing and tasty salad and all of the problems of this stressful weeks we just went through just disappeared. <\/p>\n

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The plated tomato salad ready to eat<\/figcaption><\/figure>\n

When we sat down to eat Normita reminded me that I had forgotten to put some walnuts in the salad, so I added a handful of them in each of our plates over the salad. It made a nice addition to the salad.<\/p>\n

Lucito<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

After I wrote the previous post about inspiration I hit the kitchen directly to prepare the tomato salad as I wanted it to cool down a bit once prepared and it could do so while I took my shower. I looked into the larder and found 4 small tomatoes that were good, a small bag … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,25],"tags":[111,36,82,38,110,47,99],"class_list":["post-514","post","type-post","status-publish","format-standard","hentry","category-daily-express","category-pictorial","tag-daily-express","tag-food","tag-main-dish","tag-photos","tag-salad","tag-sidedish","tag-tomato"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=514"}],"version-history":[{"count":1,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/514\/revisions"}],"predecessor-version":[{"id":519,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/514\/revisions\/519"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}