My mother grew up in Iraq, and she is somewhat astounded at the rarity and price of truffles in the US and Europe. “My sisters and I would just wait until there was a thunder and lightening storm”, she said. “They pop out of the ground after that. We’d go dig them up and eat them! They were everywhere!” Forgetting for a moment how annoying it is that Iraq has not yet cultivated and commercialized this amazing natural resource, I’m reminded now that the dogs are out in Tuscany sniffing for truffles, and I – having bought black truffle oil and salt a couple of months ago – have yet to share one of my favorite and quickest recipes using these delicious ingredients. Have you guys every smelled truffle salt? It is one of the most savory scents ever to grace my senses. And the first thing I thought of when I smelled it was “tomatoes.”
This is easily one of the best ways to bring out the flavors of cherry and grape tomatoes – and a fantastic summer salad.
6-8 ounces grape tomatoes
6-8 ounces cherry tomatoes
3/4 tsp black (or white) truffle salt
2-3 Tbls black (or white) truffle oil
Small handful of fresh basil, cut into strips.
Sharp cutting knife
Small salad bowl
Spoon for mixing
Quarter the cherry tomatoes and cut the grape tomatoes in half.
Mix the tomatoes together first in your salad bowl. Add the oil, stir well, then add the salt, mix well again.
Add the basil, stir one last time, and voila, you’re done. Best served chilled.