Easy tomato salad

Easy tomato salad
 
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This recipe was uploaded
by Torilla

 
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Ingredients

Ingredients
Method
 
  • Serves 2
  • 2 big handfuls of ripe tomatoes, cut into mouth-sized pieces, I prefer cherry tomatoes as they are sweeter but you may use any
  • 1 bunch of basil, leaves torn, smallest leaves reserved
  • 2 tblsp. balsamic vinegar
  • 4 tblsp. extra vergine olive oil
  • (sea) salt
  • (freshly ground) black pepper
  • optional: 1 chilli, deseeded and finely chopped
  • optional: 1-2 cloves of garlic, finely chopped
This may sound strange at first, but believe me, it really will enhance the flavours: Put your tomatoes in a large colander and put a bit more salt than you would usually eat on them. Mix around and leave to drip-off any excess liquid for about half an hour. This will give them a far better taste. Any saltiness will drip-off.

Put them in a large bowl, chuck in the basil, oil, balsamic vinegar, garlic and / or chilli if using. Add a pinch of pepper, stir around and check the seasoning. Either serve on a warm crostini as above with a ball of mozzarella, use as a light side dish or eat on its own with a piece of ciabatta.

P.S. This is also great mixed under a large platter of hot spaghetti with a big sprinkling of parmesan!

Easy tomato salad

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This recipe was uploaded by Torilla

 
 
This is an absolute classic way of using tomatoes. I personally count this to my absolute favourite summer dishes. There's nothing better on a warm crostini rubbed with a clove of garlic and nice glass of cold white wine on a warm summer evening.
The garlic gives it a more hearty flavour but it's up to you, both ways taste gorgeous. The chilli gives it a subtle heat which makes it more interesting to those who like hot stuff.

Method


This may sound strange at first, but believe me, it really will enhance the flavours: Put your tomatoes in a large colander and put a bit more salt than you would usually eat on them. Mix around and leave to drip-off any excess liquid for about half an hour. This will give them a far better taste. Any saltiness will drip-off.

Put them in a large bowl, chuck in the basil, oil, balsamic vinegar, garlic and / or chilli if using. Add a pinch of pepper, stir around and check the seasoning. Either serve on a warm crostini as above with a ball of mozzarella, use as a light side dish or eat on its own with a piece of ciabatta.

P.S. This is also great mixed under a large platter of hot spaghetti with a big sprinkling of parmesan!
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