The key to this salad is to use as many different types of tomatoes as you can find. Large heirlooms, yellow pear-shaped cherry tomatoes, purple, green, or streaked tomatoes.... whatever you can get. In the salad pictured, I also used two different kinds of basil - green basil and purple basil. The purple basil can be very intense in flavor, so you may want to use that primarily as a garnish. Obviously, I didn't invent tomato-basil salad, but this is how I like to make it.
Tomatoes - large ones cut into thin wedges,
large cherry tomatoes cut in half,
small cherry tomatoes left whole
Basil - several large sprigs - wash, strip off leaves,
stack and roll up, and cut crosswise into thin strips
Extra-virgin olive oil - a generous drizzle
Balsamic vinegar - a light drizzle
Kosher salt - a sprinkling
For the garnish: green and/or purple basil sprigs
Place ingredients in a bowl, toss gently, and garnish with the basil sprigs.
No comments:
Post a Comment