Summer Tomato Salad
The whole point of summer on a plate — ripe tomatoes, sweet cherries, and torn basil.
How to make it
- 1
Cut the vine-ripened tomatoes into bite-sized chunks and put them in a bowl.
- 2
Halve the cherry tomatoes and add them in.
- 3
Stack the basil leaves, roll them, cut lengthwise, and chop. Add to the bowl.
- 4
Lightly stir the tomatoes and basil to combine.
- 5
Add the salt, pepper, olive oil, and balsamic. Mix to combine.
- 6
Serve in individual dishes and garnish with extra pepper or balsamic, to taste.
Brooke’s note
For variations, try finely sliced red onion, fresh grated Parmesan, chopped parsley or tarragon, grilled zucchini slices, or diced cucumber.
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