Italian Tomato Salad
This is one of my top go-to’s; I have this at least once a week. This comes together in minutes and it is a great accompaniment to other sides but is also a great stand-alone side. I have heard that eating a tomato a day helps combat aging; hello!
Serves 4
4 Medium tomatoes, sliced
4 to 6 basil leaves, sliced in a chiffonade (ribbons)
1 tbsp extra virgin olive oil
Salt
Pepper
– Arrange the tomato slices on a platter, arranging them so there are more tomato slices at the bottom and then working your way up.
– Drizzle the olive oil over the tomatoes evenly.
– Season the tomatoes with salt and pepper just before serving.
– Top the tomatoes with the basil after you seasoned them with the salt and pepper.
Notes:
1. Again, wait until the last minute to season the tomatoes otherwise the salt will make them mushy.
2. I use every tomato under the sun for this recipe.
3. In place of basil you can use flat leaf parsley or a combination of both.
4. Stay away from stronger herbs like oregano, sage and rosemary; they would over power the tomatoes.