(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

4 plum tomatoes, diced
2 green onions (scallions), thinly sliced (see note below)
1 clove garlic, finely minced
1/8 tsp each – kosher salt, black pepper, dried basil & dried oregano
2 tbsp white vinegar
1 tbsp extra virgin olive oil
Lightly toasted French bread slices

    • Combine tomatoes, onion, garlic, salt, pepper, basil, and oregano.
    • Add vinegar and oil.
    • Toss gently. Adjust seasonings to taste, cover, and chill at least 2 hours.
    • Serve on the bread slices.

NOTES:

      • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
      • If the tomatoes are very juicy, you may want to drain off a little of the liquid before adding to the other ingredients
      • Green onions also called scallions have three separate parts: the tops, which are green, the bottom which is white, and the bulb/beard which is the very very end of the green onion.  The white part of the green onion has the most flavor, and the green is great as a colorful garnish.  The one part you don’t use is the very end of the bulb with the “beard”
      • Remember that dried herbs are much more  potent than fresh herbs.

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information.

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