One amazing aspect of September in Michigan is that we’re truly able to experience the beauty and phenomenon of the Fall foliage changing colors. Not only do the leaves change, but the vegetables popping up at your local farmers market are also changing.

I stopped at the Farmers Market in Pontiac, Michigan this morning and was able to pick up a few of the end of the season Sun Gold Mini Cherry Tomatoes. After brushing the dirt off of them, I was able to taste the sweet, yet, tart and acidic flavor of these vibrant Sun Gold cherry tomatoes. This flavoring makes them perfect for a simple salad! I then ventured into my own garden to pick the last of this season’s basil. The end of the season’s basil is often spicy and really adds to a sauce or a salad, and it’s the perfect addition to the tangy-sweet tomatoes.

I chopped up the basil, thoroughly cleaned the tomatoes, toasted the bread, and added some Greek Oregano that I bought in Greece this summer. I added a big splash of salt, pepper and, of course I drizzled on Ladi Biosas. With such a simple, organic dish such as tomatoes and toast, you should really use the best olive oil and the best balsamic you have in your kitchen! Enjoy!

Print Recipe
Serves: 2 people Cooking Time: 10mins

Ingredients

  • Sun golden cherry tomatoes
  • Fresh basil
  • Salt
  • Pepper
  • Greek oregano
  • Olive oil
  • Balsamic

Instructions

1

Clean tomatoes

2

Clean basil

3

Cut tomatoes in half add chopped basil

4

Add salt, pepper, oregano and toss

5

Toast a good piece of bread and serve it on the side so that you can add it on the toast or leave it to dip in the olive oil and vinegar

Notes

Quality olive oil and vinegar are key when you are adding it to a simple organic dish

 

toast, cherry tomato, olive oil, balsamic, basil, Greek oregano

 

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