TOMATO SALAD
A small
bunch of fresh basil
1 clove of
garlic
White wine
vinegar
300g
(10½oz) mixed cherry tomatoes
Optional:
a small bunch of fresh Greek basil
TOMATO SALAD: Rinse out the liquidiser. Rip the top off the
bunch of basil, reserving a few of the smaller leaves, and put into the
liquidiser with a pinch of salt and pepper, a peeled clove of garlic, a couple
of good glugs of extra virgin olive oil and a splash of white wine vinegar.
Whizz until you have a dark green oil. Taste and adjust the seasoning if
needed. Halve or quarter the tomatoes. Pour this dressing over a platter and
sit the tomatoes on top. Scatter over some Greek basil leaves or smaller basil
leaves and a pinch or two of salt, then take to the table and toss right before
serving.
