Marinated sum­mer tomato salad

Taste & Flavors - - SPECIAL OCCASION -


1 kg fresh toma­toes of dif­fer­ent kinds (black toma­toes, grapevine, yel­low) 1 shal­lot, thinly sliced Hand­ful of fresh basil Ex­tra Vir­gin olive oil Sherry vine­gar Salt and freshly ground black



Cut each tomato into large bite­size pieces. Mix the toma­toes and shal­lots in a bowl and sprin­kle with a few tea­spoons of sherry vine­gar and lots of Ex­tra Vir­gin olive oil. Sea­son to taste with salt and pep­per and add basil leaves. Let the marinated toma­toes stand for 2 or 3 hours in the fridge. Serve with crusty bread.

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