Organic Tomato and Basil Salad Recipe
From Rosalind Creasy
This recipe is a regular summer feature on the menu of John Downey’s restaurant in Santa Barbara when local farmers bring John luscious ripe tomatoes and fragrant basil.
For the dressing:
2 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
1 garlic clove, minced
½ cup (20 g) coarsely chopped fresh basil
Salt and freshly ground black pepper
Garnish: green peppercorns (optional)
For the salad:
4 large ripe garden tomatoes, sliced
1 small sweet red onion, thinly sliced
To make the dressing: Combine the oil, vinegar, garlic, basil, and salt and pepper in a small bowl.
To make the salad: Place the tomatoes in a shallow pan. Pour the dressing over the tomatoes and let them sit for about 30 minutes, then remove them with a slotted spoon. Arrange the tomatoes on four serving plates. Divide the onion slices among the plates, garnish with peppercorns, and serve. Serves 4.
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See also Jesse’s Organic Tomato, Bermuda Onion, Fresh Mozzerella, and Three Basil Salad Recipe
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Rosalind Creasy is author of Rosalind Creasy’s Recipes From The Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping and many others.
Image Credit: Rosalind Creasy
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Posted
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Friday, September 5th, 2008 at 8:25 am
Rosalind, I hope you’ll see this post.
September 8th, 2008 at 4:37 pmWould you please write about edible landscaping in draught conditions? I live just south of L.A. in a small 1940′s house. Inspired by your books, I’ve planted edibles in the back and the front over the years. Now, (as in the 1980′s!) water rationing is looming. I’m doing away with the potted plants and I’m using succulents as ornamentals. I won’t give up my fruit trees and I hope to keep vegetable gardening.
Maybe your next book can be “Edible Gardening in the Water-Wise Garden?” If anyone can do it, you can. Thank you.