TOMATO, OLIVE AND BASIL SALAD

Here is a quick and satisfying salad recipe that anyone can do. Simple and fresh ingredients is all you need to assemble this eye-catching salad. Although in other recipes, I sometimes substitute dried basil for fresh this salad does need fresh basil. You could substitute in heirloom tomatoes, and mix and match different colours. It's a beautiful tomato salad with a nice zingy punch. Enjoy!

Serves 4

Ingredients:

  • 3 medium sized tomatoes, sliced thinly and in half
  • 4 large fresh basil leaves, sliced thin or ripped by hand
  • 6-8 large olives, sliced thin
  • extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tsp vegetable blend seasoning (or little more if you like)
  • freshly cracked black pepper

Using a serrated knife, slice the tomatoes and then in half to make half moon shapes. Arrange them on a large serving plate. Sprinkle the fresh basil confetti and sliced olives all over the tomato slices. Then drizzle a desired amount of extra virgin olive oil on top, along with the white wine vinegar. Sprinkle on the vegetable blend seasoning and the freshly cracked black pepper and serve immediately.

Cook's tip: You can also add a bit of sliced sweet onion and crumbled feta cheese for a nice creamy salty bite.


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