August 20, 2008

Cherry Tomato and Mint Salad on Lamb Steaks

There needs to be a saying for vegetable gardens along the lines of "a watched pot never boils." A watched plant never produces. A watched plant never grows. The watched tomato never ripens. Never turn your back on a zucchini plant. Ok, it needs some work.

We've been scouting the cherry tomato plants every day for the one or two ripe tomatoes to fight over and then I turn my back and BOOM! I have a load of cherry tomatoes needing to be picked. Ripe tomatoes are falling off of the vine and I'm feeling guilty. Looking around, I see that the mint has begun to flower and needs to trimmed as well. I know I have a lamb steak waiting in the fridge. Thus was this salad and my lunch born.

Cherry Tomato and Mint Salad
Makes enough for 2

3 cups cherry tomatoes
1/2 medium onion, thinly sliced
juice from 1/2 a lemon
1 teaspoon extra virgin olive oil
1/2 cup of fresh mint chiffonade
1/2 small red chili, chopped into fine dice
salt and pepper

-Slice tomatoes in half (quarter any large ones). Place in a bowl.
-Add chopped mint, lemon juice, olive oil and chili (or sub 1/8 t cayenne pepper). Add small amount of salt and pepper, toss together gently and taste for seasoning. Add more salt and/or lemon juice as needed.
-Serve with lamb steaks or good bread.

This little yellow pear tomato was almost too cute to eat.

I'm sending this post Weekend Herb Blogging, a food blogging event created by Kalyn's Kitchen to help everyone explore new uses for herbs.

This week's host is Srivalli from Cooking 4 All Seasons. Visit her site at the beginning of next week to see the other herb-inspired recipes.