Tomato Salad

If you were at my house today, I may have gone out into the garden, picked us a bowl of ripe Cherry Tomatoes, and chopped us up this beautiful Tomato Salad.

Tomato Salad

A bowl of organic Cherry Tomatoes freshly picked out of the garden
About 6 leaves of organic fresh Basil
A clove of Garlic
Two Green Onions/Scallions
Olive Oil
Balsamic Vinegar
Fresh Squeezed Lemon
Salt (to taste)
Pepper (to taste)
A pinch of dried Basil
Shredded Parmesan Cheese
Pine Nuts

Chop each of the cherry tomatoes into halves or quarters.
Put into a nice salad bowl.
Chop up the fresh basil.
Chop up the garlic.
Slice up the green onions.
Add all of that to the tomatoes.
Sprinkle the veg with the salt, pepper and the pinch of dried basil.
Drizzle with olive oil.
Drizzle with balsamic vinegar – be careful not to use too much.
Slice the lemon in half and squeeze one half over the salad.
Add a handful of Parmesan cheese.
Sprinkle with pine nuts – pine nuts can be either raw or roasted.
Taste and adjust.

Serve with a baguette.

Pasta Tomato Salad
To make a filling lunch, mix the Tomato Salad with cooked pasta that has been cooled to at least room temperature – Farfalle, Orzo, Rotini, any bite size pasta will do.

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