Tomato Salad

I like tomatoes. Ben likes tomatoes. Matt does not. Since Ben and I outnumber Matt two votes to one on the whole tomato thing, I've made this side salad a few times. To rave reviews, too. Take that, tomato haters!

Tomato Salad
(pretty, huh?)

Ingredients:
1 pint grape tomatoes, halved
4 scallions, chopped
1 tsp. grated orange zest (trust me on this)
1 tbsp. olive oil
Salt & pepper

Assembly:
In a bowl, toss the tomatoes, scallions, orange zest, olive oil & 3/4 tsp. of salt and 1/4 tsp. of pepper.

That's it. The end. It'll take you longer to halve the tomatoes than it will to actually make the salad.

A few notes, though: I don't even measure the zest anymore...I just zest a whole orange and throw it in there. I know, I know - orange zest and tomatoes? I was skeptical at first, too, but it works. And it works well.

I also add more S&P if needed - use the measurements as a starting point, but season to taste after that. The last time I made this, I accidentally added about 2x the pepper the recipe calls for - and it was still fab.

This is one of those dishes that tastes better the longer it marinates, so don't be afraid to make it the night before. I was hesitant to make it too early before I needed it the first time (I thought the tomatoes might get soggy from the oil), but it was soooooo good after it sat for awhile. Which means, it makes super good leftovers, too.

If there's any left, of course.