Fresh Tomato Salad with Lemon and Basil
Ingredients
2kg mixed ripe tomatoes,
comprised of:
2 large beefsteak tomatoes sliced horizontally
1 punnet yellow cherry tomatoes
1 punnet orange of yellow cherry tomatoes, cut in half
3-4 crimson-pink acid-free tomatoes cut into wedges
3-4 Roma tomatoes, cut into wedges
3-4 small-to-medium ripe round tomatoes, sliced
1 small red onion, sliced paper thin
zest of 1 lemon
salt and freshly ground black pepper
pinch sugar
4 tablespoons light, fruity extra virgin olive oil
handful fresh basil leaves to serve
Description
This fresh salad is a summer tomato celebration. Find as many varieties and sizes of tomatoes as you can. It’s a salad dressed with lemon zest, basil and olive oil, but not with vinegar or lemon juice as tomatoes have plenty of natural acidity. Adding more will only make the juices run and give a sharp taste to the finished dish.
Method
Cut the tomatoes as suggested. Arrange on a large flat platter. Don’t pile on top of each other as they become clammy.
Sprinkle the sliced red onion and the lemon zest over the tomatoes and season with plenty of salt and pepper as well as a little sugar. Drizzle the olive oil over the salad and scatter some finely sliced basil leaves on top.
Categories
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