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Monday 15 July 2013

Tomato Salad.

The first basil of the season is ready for picking so couldn't resist this great combination to serve with a barbecued rib-eye steak.

Slice the tomato and arrange on a plate.
Rip the basil leaves and place under and on the tomato.
Season and drizzle with extra virgin olive oil and a slash of white wine vinegar.
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2 comments:

  1. Karen S Booth16 July 2014 at 08:17

    What a LOVELY summery recipe! Thanks so much for adding it to Cooking with Herbs! Karen

    ReplyDelete
  2. Ladysmock Cottage16 July 2014 at 10:41

    Thanks Karen - always a pleasure.

    ReplyDelete

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