I was up waaaaaay before anyone else in this house this morning so I took a little walk outside all.by.myself. Lovely. Rare. Refreshing. Ok, I'll stop.
The second I was outside I could see the pop of yellow and red against the towering tomato plants. It seems this past week was the week for tomato bounty. I've been saving the harvesting experience for The Boss every evening because she really delights in picking well, anything (nose included). I couldn't help myself this morning though, but before you call me a bad mama, I only picked the ones out of her reach. I know what's good for me.
One of the things I have on hand during the summer when the basil is overflowing and I eat salad like it's my job, is this basil dressing. It makes a really bright and tangy dressing that also works wonders as a marinade for chicken breasts. Basil Dressing
1 cup extra virgin olive oil
1/2 cup apple cider vinegar
scant 1/4 cup dijon mustard
1 cup basil leaves (loosely packed)
2 TBSP honey (or more if you think it's too tangy. Definitely taste as you go)
In a food processor, whirl up all ingredients until basil is chopped well and ingredients are thoroughly mixed. Taste for seasoning adjustments.
I tend to like this pretty tart, but if it's too tangy for you, up the honey ratio, adding 1 TBSP at a time.