SUMMER TOMATO SALAD
Ingredients
4 large handfuls of mixed tomatoes
sea salt and freshly ground black pepper
6 Tbsp extra virgin olive oil
1-2 Tbsp good red wine vinegar
½ a clove of garlic, grated
a small handful of fresh flat-leaf parsley, basil, oregano or marjoram, ripped into small pieces
sea salt and freshly ground black pepper
6 Tbsp extra virgin olive oil
1-2 Tbsp good red wine vinegar
½ a clove of garlic, grated
a small handful of fresh flat-leaf parsley, basil, oregano or marjoram, ripped into small pieces
Method
Cut the bigger tomatoes into slices about 1cm thick. You can halve the cherry tomatoes or leave them whole.
Place the tomatoes in a large bowl and dress with enough extra virgin olive oil and vinegar to loosen , but do add these to your own taste. Add a little salt and pepper and give a gently toss to combine. Add the garlic and herbs and toss together well. Place onto a serving platter and serve at room temperature with plenty of good bread to soak up the delicious juices.
Place the tomatoes in a large bowl and dress with enough extra virgin olive oil and vinegar to loosen , but do add these to your own taste. Add a little salt and pepper and give a gently toss to combine. Add the garlic and herbs and toss together well. Place onto a serving platter and serve at room temperature with plenty of good bread to soak up the delicious juices.
Comments
Thank you to WAIKOUAITI GARDENS for supporting this demonstration.To download a printable version of this recipe click here