Tomato and basil salad

Tomato and basil salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Use the large red beefsteak tomatoes in this fresh–tasting salad. Remember not to keep tomatoes in the refrigerator as it is detrimental to their flavour. They should only go into the refrigerator if they are getting too soft.

Ingredients

Quantity Ingredient
4 large ripe tomatoes
1 large spring onion, with green part intact
8 basil leaves, roughly torn
2 tablespoons extra virgin olive oil
a light drizzle balsamic or wine vinegar
sea salt and freshly ground pepper

Method

  1. Slice across the tomatoes thinly (if large, halve vertically first), and lay them out on a large plate or platter. Slice the onion very thinly and lay over the tomatoes. Scatter with the basil leaves and dress with olive oil, vinegar, salt and pepper.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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