Recipe: Tomato and Carrot Salad
1 tomato, medium sized
2 handfuls of baby carrots
1/4 cup of olive oil
Salt and pepper to taste
Cut the tomato into bite size pieces. Place into bowl. Slice carrots horizontally into tiny circles. Place into bowl. Pour olive oil over tomato and carrots. Sprinkle salt and pepper. Mix.
If you are not a big fan of raw carrots, let the mixed salad sit for 1 to 3 hours on the counter. The carrots will soak in the various flavors, improving the taste of the raw carrots.
Salt removes water from tomatoes. So, if you let your mixed salad sit beware it will become soupy. I prefer this because what is created is flavorful juice. The tomato juice mixes with the olive oil, salt and pepper. The mix is so wonderful that if I have any juice left over after finishing the salad, I dip a slice of bread into it.
In this dish, it is important you use good, olive-tasting olive oil, not necessarily expensive. I have used fairly expensive and organic olive oils that did not have much olive flavor. And I recently tried a cheaper brand, Crisco, which had a surprisingly stronger taste of olives. Anyway, it is important that your olive oil tastes of olives and not just oil.