I couldn’t stand it any longer. The rain brought a freshness to the garden, and I could almost see my basil shooting up several inches from the infusion of liquid nitrogen–I had to harvest some.
Many of the sprouts were already in their second tier of growth and wouldn’t mind losing their top knot. A few of these tender, flavorful herb sprigs were all I needed to make the store-bought, on-the-vine tomatoes go from good to fabulous. I sliced the tomatoes thin, sprinkled them with salt & paper, a drizzle of olive oil and another of balsamic vinegar, then crowned the salad with slivers of fresh-picked basil.
Served with a grilled piece of meat, it was summer heaven. Basil is the tomato herb, but a melange’ of basil and veggies piled right on the meat makes an herbal believer of anyone. If you want to impress your guests, lay a slice of fresh [take pains to look for it in the deli] mozarella on the hot meat before topping it with your basil relish. Wow!