I love to plant fresh basil, and it's so easy to grow. Even on my apartment deck, I produce enough that I could cook with it daily once it gets one good week's growth. The secret is to cut off any white flowers; once a sprout flowers, it won't last much longer unless you're quick to trim flowers!
I had these beautiful heirloom tomatoes, and after a weekend of BBQ andfried fair foods, I needed a detox! I hate when you come home from a weekend of something like the fair, and even though you know, logically, you shouldn't be hungry, you "need" something meal-like. This was the perfect answer, and maybe its best quality is that it's thrown together in minutes. If I think of this ahead of time, I do like to let the flavors meld together for about ten minutes before I eat it. It's so yummy, super fresh, and definitely a staple around here. It's not much of a "recipe," or anything too creative, for that matter, but it's my favorite use of basil.
Tomato Basil Salad
Handful basil, chopped
1 T. olive oil
1/4 tsp. kosher salt
1/2 tsp. black pepper
Mix together to allow flavors to get acquainted :) This is best NOT refrigerated.
Side-note, my mom loves it with a drizzle of balsamic...you should do what speaks to you. You can't go wrong!