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Freshie Faves: Pompeian Balsamic Vinegar

Do remember the first time that you tasted balsamic vinegar? Can you recall how that black gold made your mouth pucker in the most pleasant way? Well our Freshie and newly transformed foodie, Keith Register does. He remembers it fondly.

Keith is proud that he has been a partner with the Brookshire’s family for three years now. One impressive indication of his dedication is his substantial commute. Keith’s round trip each day is 80 miles from Athens. He is one of those ambitious young individuals that juggles work and school. In Athens he attends Trinity Valley Community College hammering out the essentials of the business world. With the look of aspiration in his eye, no doubt I will be answering to him one day. And I would not mind a bit.

Working at FRESH has expanded Keith’s palette and sheer love of food. He has encountered and even conquered many new flavors. One of his latest epiphanies is the delight of Balsamic vinegar. We encourage our Freshies to lead the charge in sharing the wonders of food. This many times involves them preparing recipes to share with you! And this is exactly how Keith discovered balsamic vinegar.

Keith was asked to dream up a good way to sample out some baby heirloom tomatoes. And with a little encouragement from a FRESH chef he built a classic tomato salad, which you can enjoy on any tomato of your liking!

Keith’s Terrific Tomato Salad
8 baby heirloom tomatoes, sliced in half
3 Tbs extra-virgin olive oil
2 Tbs balsamic vinegar
2 large garlic cloves, smashed and finely chopped
1 tsp fresh or 1/2 teaspoon dried oregano (optional)
1 tsp fresh chopped or 1/2 teaspoon dried basil (optional)
Freshly ground black pepper to taste

Place the tomatoes in a large bowl. Add the olive oil, vinegar, garlic, and herbs (if using). Toss well.

Transfer to a serving dish and finish with freshly ground black pepper to taste.