Monday, July 28, 2008

Heirloom Tomatoes with Basil Vinaigrette

It's tomato season. Locally grown tomatoes are divine and worth getting -- even driving some distance if necessary.
This recipe is simple. I cut up 3 large tomatoes in to large chunks and placed them in a bowl.
For the dressing I blended the following ingredients in a mini food processor until the basil leaves were well minced. I added a little bit of sea salt for flavoring and in the end, one of the most aromatic dressings I have had!
1 TBS of cider vinegar
3 TBS Olive oil
1 large punch of basil

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