Tomato and Onion Salad

This is one of those recipes that turns out to be about a thousand times better than anybody had a right to expect it to be.
IN an impromptu moment, Granny Tea called us yesterday while we were driving to church and suggested that we come to her house for lunch afterward. She said she and G-pa would pick up a batch of fried chicken, and we should just come without bringing any food.
So we did. She asked me to look in the fridge for salad fixings (this is a job each of us hates, so we give it to the other as often as we can).
There wasn’t much salad, but there was a ziplock bag of sliced onions and tomatoes. That bag had been hanging around for at least a week, because I’d sliced those things for grilled burgers over a week ago when we had burgers and brats with Granny Tea and G-pa. So, the first ingredient is:
1. Sliced onions and tomatoes, stored together in a ziplock bag in the fridge for at least a week. The tomatoes should look like they’ll be okay if you eat them right now, but you’re going to have to throw them out in a day or two.

I pulled those out, cut them up and put them in a bowl. I would say we had about three cups worth, half and half.
Granny Tea looked at it and said, “How about some Basil?” That sounded good, so Granny Tea went to the herb garden and brought in about a fistful of basil leaves. Granny Tea planted several kinds, and she planted them alphabetical order. But she’s forgotten what they were and where she started the alphabet. She knows she has some Greek Basil, and something that tastes like licorice, and something sort of like cinnamon, but we don’t know what all there is. Nevertheless, this is ingredient number two:

2. Small handful of fresh basil of various flavors, cut up with kitchen shears. This is not optional. Fresh basil makes this salad what it is. Without the basil, you’ve just got chopped up leftover hamburger veggies. With the basil, it’s sublime, divine, and perfectly prime. A fine wine of a salad.

I stirred that up and decided it needed just something extra. I would have preferred a balsamic vinegar and oil dressing, but Granny Tea had no balsamic vinegar, so I used what she did have:

3. A splash or two of bottled Italian Salad dressing.

We ate it all and wished for more.

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