A tomato salad with warm basil dressing

The Health Department’s Garden has all of these fresh ingredients!

A tale of Two


small shallots – 3
olive oil – 100ml
garlic – 2 cloves
the juice of half a lemon
red wine vinegar – a tablespoon
basil leaves – 20
tomatoes, all colours – 800g

Peel and chop the shallots finely. Warm then in a small pan in olive oil. Peel and finely slice the garlic and add it to the softening shallots. Stir the lemon juice in along with the red wine vinegar. Let cool a slightly. Rinse and dry the basil, tear it up and add it to the dressing. Make sure the dressing has cooled a little (you should never get basil to hot). Add the sliced tomatoes and toss gently. Season with salt and pepper to taste and serve.

– adapted from Nigel Slater’s Tender Vol.1

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