Wow, I haven’t posted a recipe to this blog in almost a year.
As I mentioned before, Josephine and I spent some time in Spain over the summer with Spanish friends. Luckily for me, while I was in Spain we ate almost all of our meals at home, so this saved me a ton of money (home = Jo’s Spanish Abuela’s casa.). I learned that Spanish people love to cook simple food. Most of their food has potatoes, pasta or rice in it and it is almost always served with a fresh loaf of bread from the neighborhood market. Since Spanish people go to the grocery store every day, and buy what they need for that day’s meals, they don’t waste much food. I feel like I struggle with this on a weekly basis. I’m constantly throwing out produce, meat, bread, and cheese that has gone bad. Recently, I’ve been trying to be better at this. So I’ve been writing out my meal plans and sticking to them. This way I don’t buy anything I’m not going to get around to eating before it decays.
One night in Spain, my friends made us Tortillas de Patatas (this is a traditional Spanish potato and egg dish). They served it with bread, garlic aioli and a simple tomato salad. This is one of the meals I remember most from this trip. I don’t know if it is because of how delicious the food was, or if it is because of the beautiful night sky we sat out under, or if it is because I was there with people I love and admire. I just know, this meal has stuck out in my mind and I hope I never forget this evening.
Since I’ve been home from Spain, I have filled my life with more tomato salads (I think it’s because it reminds me of being there). I love to put my tomato salads on top of chicken, pasta or even bread. Last Sunday, I whipped one up and took it to my Mom’s house for family dinner.
Here’s the recipe. I don’t really measure what I toss into my tomato salads, so I’ll try my best to give you good directions.
- 3-4 cups cherry, grape or mini heirloom tomatoes (for this salad I mixed grape and mini heirloom tomatoes)
- 1/4 of a white onion (finely chopped)
- 2 garlic cloves (minced)
- 2-3 Tablespoons fresh parsley (chopped)
- 1-2 Tablespoon olive oil
- 1-2 Tablespoon balsamic vinegar
- 1 Tablespoon red whine vinegar
- Salt and Pepper to taste
Mix ingredients in a bowl. Let ingredients sit in the fridge for a few hours (stirring occasionally). This step is important. The salad needs to sit for a few hours so the flavors can infuse into the tomato. Serve over chicken, pasta, bread, or eat it by itself.
Someday I’ll post pics from our trip to Spain.