Sunday, 12 April 2009

Tomatoe and basil salad


Tomatoes - mixed
Olive Oil

I got a selection of tomatoes - red cherry, yellow cherry and red plum - to give a bit of variety.

Slice the tomatoes up thinly and spread out on a plate. Chop up the basil and add to a spoonful of olice oil. Some folks like to leave the dressing like that - I like to add a crushed clove of garlic. Pound in pestle and mortar for a minute or so. Drizzle over the tomatoes, cover, and let it stand for 30 mins before serving so that the flavours develop. Season with salt and pepper if you like. And soak up any lovely juices left over with bread.

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