Monday, September 5, 2011

Tomato, Edamame & Black Olive Salad

This salad one has got to be one of the simplest I have ever made.  My inspiration came from looking to come up with a light lunch using items I had on hand, and having an over abundance of grape tomatoes.  The dressing is a simple red wine vinaigrette and with the exception of 2 minutes of microwaving in a steam bag this is a no cook dish.  This can be served alone or as a light side dish to dinners and is amazing when topped with fish.

Serves 4

2 cups grape tomatoes
1 6 oz can black olives, drained
1 cup edamame
red wine vinegar
olive oil
salt and pepper to taste

Start by mixing together the vinaigrette; there is no rhyme or reason to making a vinaigrette, in my opinion, it is best put together based on your taste preferences.  I prefer vinegar to be the high light flavor in my dressings so, I go on the premise of 1 part vinegar to 2 parts olive oil.  For this recipe, I mix together two tablespoons red wine vinegar and 4 tablespoons olive oil, then season with salt and pepper to taste.  Cut the olives in half, and steam edamame for 1 to 2 minutes until cooked with left with a bite.  We always have Seapoint Farms steam pods in our freezer.  Combine with tomatoes and toss with dressing.

1 comment:

  1. LOVE Jamie Oliver!! How fun! Check out my latest meal from his Italy fave book so far.