I’m not sure why but my basil never took off this year. I have parsley and oregano and rosemary galore, but no basil or cilantro–which I desperately need for my tomatoes! But my tomatoes are doing great and I grew a batch of red onions as well. I pulled some up, let them dry, and braided them. Not sure if the garage will be too warm to store them in though… Anyone out there try to keep onions?
In the meantime, I pull one up, let it dry on the ground a day or two and then brush the dirt off and bring it into the kitchen for dinner. Yesterday, I used one to make this salad. No quantities give because it’s all to personal taste really. If you can get some French bread to sop up the juices, it’s all the better.
- chopped fresh tomatoes
- chopped fresh basil
- chopped red onion
- olive oil
Mix it together and let it sit an hour or so before serving.
If you want to turn it into a pasta dish, add some diced mozzarella or cheddar cheese. Let it sit for an hour, then cook some pasta. Fettuccine works great, but so does just about anything. Drain the pasta and add it to the tomato mixture and toss it together.