Here in Michigan, we’re entering the late summer months,
which consist of hot sticky days where merely walking to your car causes you to
sweat through your shirt, and breathing through the humidity is like trying to
breathe water. Anyone who knows me well, knows that I tend to cave at even the
slightest touch of heat, so most of my days as of late have been spent inside
with the shades pulled, and air conditioning set to frigid.
As a result, I wanted to make a refreshing summer dish to
help keep my body from erupting into flames. This cold salad is something my
family makes quite frequently during the summer, and it has always been one of
my favorites. It’s especially good to make in the late summer when people’s
gardens are starting to produce fresh vegetables.
This is an extremely quick and simple salad to throw
together and the only true cooking involved is boiling potatoes.
Tomato Potato Salad
Ingredients
3 Large Tomatoes, cut into large chunks
4 Medium Potatoes, cut into large chunks
1 Large Onion, sliced
1/8 Cup Fresh Basil, roughly chopped)
2 Tbsp. Olive Oil
2 Tbsp. Balsamic Vinegar
Salt
Pepper
Directions
Step 1: In a medium pot, bring water (enough to cover potatoes) to a boil. If desired, you can also add
some salt to the water. Once the water starts to boil, add the potatoes and
cook until soft (but not too soft). This will depend on the type of potato
used.
Once the potatoes are cooked, strain and cool.
Step 2:
In a large mixing bowl, add the tomatoes, onion, potatoes, olive
oil, basil and balsamic vinegar. Season with salt and pepper and toss until all
the veggies are coated.
Additional Notes
This salad can be served immediately, however, I find that
it will taste even better if chilled overnight in the refrigerator. This allows
all the veggies time to marinate and the flavor will be bolder.
