Behind the Recipes
Garden’s Pick: Tomato Basil Salad by Divya Gugnani
Makes 6-8 servings
INGREDIENTS:
3 large ripe tomatoes (red, yellow, and green)
8 to 10 basil leaves
1 basil flower
1.5 cup assorted cherry tomatoes
Extra-virgin olive oil
Sea Salt
1/4 cup of oregano
1/3 cup chopped garlic
PREPARATION:
1. Slice large tomatoes crosswise.
2. Arrange on a platter, overlapping them and alternating colors. Tuck a basil leaf between every second slice.
3. Arrange cherry tomatoes in center of sliced tomatoes and top with basil flower.
4. Sprinkle oregano and garlic.
5. Serve with olive oil and sea salt on the side as a dressing or dipping sauce.
If preferred, Italian bread or crostini crackers can be served with salad.
Rating: ****
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