The voters have spoken, and Midweek Dash won the title (har!) for my Wednesday posts, which from here forth will feature superfast veggie recipes (15 minutes or less).
Without further ado, here’s this week’s blisteringly fast dish:
(Don’t like olives? Neither does my husband; see the note at the end of the recipe for an olive-free version.)
Prep time: 10 minutes Serves: 4
1 pint grape tomatoes (10-12 oz by weight)
Wash your hands really, really well.
Using a deep mixing bowl to (mostly) prevent tomato seeds from ending up on your walls, use your hands to smash the tomatoes. I did this by putting a tomato in the palm of each hand, making fists, turning my fists palm-side down in the mixing bowl, and squashing the tomatoes with my fingers. You can also put the tomatoes in a gallon-sized bag and smash them with the flat side of a mallet, but the salad doesn’t come out looking nearly as good that way. (Regardless of your method, tomato seeds may or may not end up on your ceiling. Sure is fun, though!)
Squash olives by smushing them between your thumb and fingertips. (You’ll definitely have to wash your hands at this point, as you will have discovered where olive oil comes from.)
Add 2 tsp olive oil and 1 tsp red wine vinegar to the tomatoes, tossing to coat.
Rip basil up into pieces and add to the salad, along with a few grinds of black pepper. Toss the salad again and serve. Fantastic!
(Don’t like olives? Omit them, bringing the amount of red wine vinegar down to ½ tsp, and adding a little extra olive oil and a pinch of salt.)