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August is one of my favourite months. Ripe tomatoes hang off their vines, while bees and butterflies flit around the garden. There are so many vegetables. They are so good. I don’t even know what to do with all of them! Every time I get home I walk to the back yard, only to find another bowl-full of cherry tomatoes, and ox-heart tomatoes weighing over a pound each! So, I thought I’d post something savoury after Catherine’s delicious sweet series, something about the garden.

This recipe is simple, so simple, because the entire point is to ensure that the true deliciousness of August tomatoes fresh off the vine shines through. That is the central point of the salad.

Ingredients – 4 servings

-2 large ox-heart or other flavourful tomatoes, room-temperature
-10 fresh basil leaves
-2 Tbsp balsamic vinegar
-2 Tbsp olive oil (if you have special olive oil, this is the time to use it!)
-pinch salt and pepper to taste

Directions

Dressing:

In a jar, mix the vinegar and oil.

Salad

Slice tomatoes gently, and arrange on a salad platter or individual plates. Finely chop the basil, and place it evenly over the tomatoes. Sprinkle with salt and pepper.

Drizzle dressing on, and serve immediately.

Bon appétit!

-Sitelle

 

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