Good tomatoes don’t need much to become a bright and fresh summer salad. Tomato salad may be one of those salads that actually gets better over time, as the juices release from the tomatoes and all the flavors meld. The liquid that is leftover after you’ve eaten all the tomato is so good that I’ll admit I’ve drizzled it over rice for an afternoon snack. If you chop the tomato into smaller pieces, you can also put this salad on some grilled bread and have a wonderful bruschetta!

Guessipe

• 6 Roma tomatoes, chopped
• 8 basil leaves, chopped

Dressing

• 1/4 cup olive oil
• 2 TBSP balsamic vinegar
• 3 cloves garlic
• 1 TBSP packed brown sugar
• Salt and pepper to taste

Mix together the tomatoes and basil.

Stir together all Dressing ingredients until well combined.

Pour the dressing over the tomatoes. Stir and let sit one hour before serving.