Back in Atlanta, Craig and I were brainstorming about how we could impress his friends with a stunning meal. Had to be summery. Had to be awesome. And this was no time to bust out an improvised dinner of scorched squid salad with wheatberries for the first time on unsuspecting neighbors--though, come to think of it, that would have been fun.
My mom discovered this recipe in Martha Stewart Living several years ago (while I was living in Kirksville) and called me directly to share it. Mom made it every day for a week straight. And I followed suit. All elements in this meal bring out the flavor of the tomato: the chili-infused oil and the garlic add spiciness, the basil and oregano give it whatever herbs give so I'll use a generic term like "aroma," and the parmesan adds salt and creaminess and the overall awesomeness that is parmesan cheese.We also made the watermelon-tomato-bacon salad--I've made it three times in less than a month and my mom is still convinced it's weird (my plan is to convert her with a surprise attack on Labor Day).