A selection of heirloom tomatoes (flexible portions). I like the sweeter ones like the purple cherokee, golden and pineapple ones.
Extra virgin olive oil and balsamic vinegar
Slice and arrange the tomato slices on a plate, having fun with the different colors and sizes. Snip the basil leaves into small strips with kitchen scissors and sprinkle on top of tomato slices.
Afterwards, drizzle with just a little bit of olive oil and finish with a splash of balsamic vinegar.
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Nov 25, 20 10:37 PM