Tomato Salad
Hummm, the sight of gorgeous, round, juicy red tomatoes then the green ones and the black one and oh yes ! the yellow ones, irresistible … Obviously the riper
the better. If you’ve got cherry tomatoes or grape tomatoes, try it with Mozzarella bocconcini instead of Feta , it is a pure bonheur (it’s designed for them).
Ingredients
4 ripe tomatoes cut into rounds
or halve 250 g/300 g of a mixture of green, red, yellow, brown cherry tomatoes
1 1/2 tsp finely minced eschalots or/and 1 small red onion finely minced
1/2 tsp finely minced garlic (use a knife, not garlic press)
100 g Feta cut into small cubes or a handful of small mozzarella cherry bocconcini for the cherry tomatoes salade
3 tbsp extra virgin olive oil or if you prefer 3 tbsp Vinaigrette
3/4 tsp salt
2 pinches white pepper or any pepper
2 tbsp finely sliced fresh basil leaves
1 small bouquet of fresh parsley
Method
1. Cut the tomatoes into rounds, cutting out the core. Place in a large bowl.
2. Sprinkle over challots, garlic, salt and pepper. Drizzle with olive oil or vinaigrette.
3. Gently toss to coat tomatoes. Add basil, toss again to disperse.
4. Pour into bowl and serve immediately.
Eat it on its own with crusty bread to mop up those gorgeous juices.
the better. If you’ve got cherry tomatoes or grape tomatoes, try it with Mozzarella bocconcini instead of Feta , it is a pure bonheur (it’s designed for them).
Ingredients
4 ripe tomatoes cut into rounds
or halve 250 g/300 g of a mixture of green, red, yellow, brown cherry tomatoes
1 1/2 tsp finely minced eschalots or/and 1 small red onion finely minced
1/2 tsp finely minced garlic (use a knife, not garlic press)
100 g Feta cut into small cubes or a handful of small mozzarella cherry bocconcini for the cherry tomatoes salade
3 tbsp extra virgin olive oil or if you prefer 3 tbsp Vinaigrette
3/4 tsp salt
2 pinches white pepper or any pepper
2 tbsp finely sliced fresh basil leaves
1 small bouquet of fresh parsley
Method
1. Cut the tomatoes into rounds, cutting out the core. Place in a large bowl.
2. Sprinkle over challots, garlic, salt and pepper. Drizzle with olive oil or vinaigrette.
3. Gently toss to coat tomatoes. Add basil, toss again to disperse.
4. Pour into bowl and serve immediately.
Eat it on its own with crusty bread to mop up those gorgeous juices.