This Friday, for the second installment of Rafe and Juliet’s Anniversary Dinner, we’re serving an iconic southern staple: Fresh Tomato Salad.
Juliet Montfort ~ “I can’t believe that Rafe set up this surprise anniversary party and I had no clue. Usually, I do all the planning and list-making so the fact that he put this party–with all the food, music, and people–together amazes me.
The other thing Rafe did? He asked Father Quinn, the priest who married us twice, to come to Boudreaux’s not just for dinner and dancing, but also to help us renew our vows.
Considering we’ve had two ceremonies, renewing our vows never occurred to me. But apparently my husband has been thinking about it a lot and set up a small ceremony before we start dinner with a Fresh Tomato Salad and continue dancing.
So here we are, after eight years apart and another year married, standing before each other again. Considering how hard this past year has been, and everything that’s happened, I’m just so grateful we’re here together. And once I vow to love, honor and cherish–again–I’m going to say a silent prayer of thanks. Thanks for the gifts of forgiveness, redemption, and love. And, most of all, a prayer of thanks for second chances.”
Tomato Salad
Ingredients
- 2 1/4 pounds mixed ripe tomatoes, different shapes, sizes, colors
- dash sea salt
- dash freshly ground black pepper
- 1/2 teaspoon fresh oregano finely chopped
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced
- 1/2 pound mozzarella balls
Instructions
-
In a large bowl, stir together all of the tomatoes.
-
In a small jar with a tight-fitting jar, add the vinegar, oil, salt, pepper, and oregano, and garlic. Shake for 30 seconds.
-
Add the dressing to the tomatoes, only using as much dressing as you want. There may be dressing left over. Set the tomato salad aside for 15 minutes.
-
Plate the salad and top with a few mozzarella balls. Serve immediately.
