I was fortunate enough to score a fresh tomato from my dad's garden. This thing was as big as a baby's head. It needed a day or two on the windowsill to redden but it was worth the wait. My dad was thoughtful enough to also include some of his greek basil and a large chunk of dried cornbread that he baked.
This is definitely some of my summer comfort food. I'll usually eat some variation of this dish a few times a week. It makes for a great side to a steak or alone with a large hunk of bread!
Kept this one real simple. Sliced the tomato and rough chopped the basil. Couple of pinches of kosher salt and a light coating of extra virgin olive oil. Crumbled up the cornbread after it soaked briefly in some water. Had some good calamata olives leftover and in those went as well.
The biggest trick to this dish is to let it sit for 15-20 minutes and let the salt start to break down the tomato juices which will get absorbed into the cornbread.
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