Mother’s Day was the final salad with lettuces from the garden. I am going through deep withdrawal! I was eating salads every day for lunch and loving it. So many ways to eat lettuce and yet too short a season. It is far too hot and humid here now for the lettuce to survive. The good news though, tomatoes are just around the corner.
As I’ve said before we have 51 tomato plants. I am still not sure how that happened, but I look forward to all the ways I can eat my garden’s bounty. In anticipation of all the tomatoes I came up with this seasoned salt.
I have thought about making garlic salt for a while now, we use it so often. You know, the kind you buy in the jar with parsley flakes in it. Then I pondered my dear tomatoes. There is nothing quite like fresh tomatoes, sliced and simply sprinkled with salt and pepper.
My other favorite way to eat tomatoes is in the form of a caprese salad. So I figured why not put the basil in the garlic salt instead of parsley. Now I will be able to enjoy a fresh tomato with basil, without having to make an entire caprese salad every time. Don’t get me wrong, I will still be eating tomatoes, basil and mozzarella in just about any form imaginable, but this will be quick and easy.
Garlic and Basil Sea Salt
1/2 c. coarse sea salt
3 Tbs. fresh basil, finely minced
3 cloves garlic, finely minced
Preheat oven to 200 degrees. Mix all the ingredients together thoroughly. Place a piece of foil on a baking sheet, folding the edges up. Spread the salt on the foil so there are no clumps. Bake for about 20 minutes until the basil and garlic are dried. As soon as you remove it from the oven rub the back of a spoon over the salt to break up any clumps that formed. Allow to cool completely before storing in a jar or salt box.