Vertical Salad - Slice an assortment of tomatoes (red, yellow, heirloom) and layer them in a stack. Place some arugula leave on the plate and drizzle with extra virgin oil. Sprinkle with fresh herbs (basil, thyme, or dill are good choices), salt and pepper.
Roasted Grape Tomatoes - Toss a pint of grape tomatoes with one Tbsp oil and a sprinkle of salad and pepper. Transfer to a baking pan and roast in a 425 degree oven for 7-10 minutes or until skins start to split. Sprinkle with chopped basil or mint.
Fresh Salsa - Combine 5 plum tomatoes (about on pound) chopped, 1/2 cup each chopped fennel and red onion, 1 packed Tbsp each chopped basil and cilantro, 1 Tbsp seeded and chopped jalapeno, 1 Tbsp each olive oil and orange juice, and 1/2 tsp orange zest in a large bowl. Season with salt and pepper.
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Throw a little balsamic vinegar onto the Vertical salad and this will add a little something extra to this dish. It's soooo yummy!!! I urge you to give it a try.
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