Prep time on this is, like, five minutes. Slice your tomato, arrange on three leaves of rinsed romaine lettuce, sprinkle generously with salt and sprinkle with garlic. Sprinkle some capers, whole. Top with fine parsley and then drizzle with oil then a tiny bit of balsamic vinegar.

My guest was so antsy to eat tomatoes tonight that he kept peeking over my shoulder. He only ate maybe two hours before hand and he ate almost the whole plate and then asked for seconds.

A variation could include some lime juice in place of the balsamic with just a pinch of lime zest. Or you could sprinkle some hard boiled egg yolks on top with a pinch of cayenne. You could even dash some a hard cheese such as parmesan on there if you wanted. Let me know how the variations taste because I think they sound awesome. Rock on.

This was just an appetizer for our Tony’s pizza. We had some pictures to share, but my dinner guest didn’t know how to save the pictures to his phone. Just now we went up to pick up my Community Supported Agriculture produce from East Farms here in Utah. I’ll have to tell you all about the loot that I got. Some good stuff including rhubarb and fresh celery. I’m quite excited to tell you about it. Oh how I wish I had pictures to share.