#freshingredients

This Heirloom Tomato Basil Mayo Sandwich is a delightful combination of juicy heirloom tomatoes, fragrant basil leaves, and creamy mayo, all sandwiched between wholesome whole grain bread slices.

Ingredients: 2 slices whole grain bread. 1 large heirloom tomato, thinly sliced. 4-6 fresh basil leaves. 2 tablespoons mayonnaise.

Instructions: Put the same amount of mayonnaise on one side of each piece of bread. Put the tomato slices on top of one piece of bread. On top of the tomato slices, put basil leaves. Put the other piece of bread on top of the sandwich, mayonnaise side down. If you want, you can cut the sandwich in half diagonally. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Tabbouleh Salad is a refreshing Middle Eastern salad made with fresh herbs, tomatoes, and bulgur wheat, tossed in a zesty lemon and olive oil dressing. It's a light and healthy dish perfect for a summer day.

Ingredients: 1 cup finely chopped fresh parsley. 1/4 cup finely chopped fresh mint leaves. 2 ripe tomatoes, diced. 1/2 cup finely chopped red onion. 1/4 cup bulgur wheat. 1/4 cup lemon juice. 1/4 cup extra-virgin olive oil. Salt and pepper to taste.

Instructions: Place the bulgur wheat in a bowl and cover it with hot water. Let it sit for about 10 minutes until it softens. Drain any excess water and fluff it with a fork. In a large mixing bowl, combine the chopped parsley, mint, diced tomatoes, and red onion. Add the softened bulgur wheat to the bowl and mix well. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine all the ingredients. Refrigerate the Tabbouleh Salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This cool gazpacho is great for summer because it tastes great with ripe tomatoes, crisp cucumber, and sweet bell peppers. The fact that it's gluten-free and vegan makes it a good choice for people with a wide range of dietary needs.

Ingredients: 6 ripe tomatoes, chopped. 1 cucumber, peeled and chopped. 1 red bell pepper, chopped. 1 small red onion, chopped. 2 cloves garlic, minced. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon sea salt. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper optional. 2 cups vegetable broth.

Instructions: In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, and garlic. Blend until smooth. Add olive oil, red wine vinegar, salt, black pepper, and cayenne pepper if using. Blend again until well combined. Transfer mixture to a large bowl. Stir in vegetable broth until desired consistency is reached. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled, garnished with fresh herbs or a drizzle of olive oil, if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Fresh Tomato Salad is a great way to show off the flavors of basil and ripe tomatoes. Great for hot summer days, this dish is cool and light.

Ingredients: 4 ripe tomatoes, diced. 1/2 red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste. 1/4 cup feta cheese, crumbled.

Instructions: In a large bowl, combine the diced tomatoes and thinly sliced red onion. Drizzle the extra-virgin olive oil and balsamic vinegar over the tomato and onion mixture. Add chopped basil leaves, salt, and pepper to taste. Toss everything together gently. Let the salad sit for about 10 minutes to allow the flavors to meld. Just before serving, sprinkle crumbled feta cheese on top. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Pool-side Dip is a refreshing and zesty snack that's perfect for enjoying by the pool. It's packed with fresh ingredients and flavors that will keep you coming back for more.

Ingredients: 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 jalapeno, seeded and minced. 2 cloves garlic, minced. Juice of 1 lime. 1/2 teaspoon cumin. Salt and pepper to taste. 1 avocado, diced.

Instructions: Cut up tomatoes, red onion, cilantro, jalapeo, and garlic into small pieces and put them in a medium-sized bowl. Mix in the cumin, salt, pepper, and lime juice. Add the diced avocado slowly and stir until it's spread out evenly. Put it in the fridge for at least 30 minutes to let the flavors mix. With tortilla chips or vegetable sticks, serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

This easy pasta sauce from Italy is a classic dish that combines the tastes of garlic, tomatoes, and herbs. It's easy to make and tastes great with your favorite pasta for a complete meal.

Ingredients: 2 tbsp olive oil. 4 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp red pepper flakes. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Put olive oil in a saucepan and heat it over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Don't forget to add the red pepper flakes, dried basil, and dried oregano. Add pepper and salt to taste. Let the sauce simmer for 15 to 20 minutes, stirring every now and then, until it gets thick. If you want, you can sprinkle fresh basil leaves on top of the cooked pasta before serving.

Prep Time: 5 minutes

Cook Time: 20 minutes

The sweet and savory tastes in this Heirloom Tomato, Zucchini, and Plum Salad with Burrata go so well together. The plums, heirloom tomatoes, and zucchini are all delicious when paired with the creamy burrata cheese. With a simple balsamic vinaigrette dressing on top, this salad is a lovely and refreshing choice for any event.

Ingredients: 2 large heirloom tomatoes, sliced. 2 small zucchinis, thinly sliced. 4 ripe plums, pitted and sliced. 1 burrata cheese ball. 1/4 cup fresh basil leaves. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Arrange the heirloom tomato slices, zucchini slices, and plum slices on a large serving platter. Tear the burrata cheese into small pieces and scatter them over the salad. Sprinkle fresh basil leaves on top. In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Refresh your summer with inventive takes on traditional mojitos.