Friday, July 31, 2015

TOMATO SALAD WITH GARLIC & BASIL

I use whole cloves of garlic, cut in half, for this salad. Ernesto Noviello always ate the garlic pieces. He would say, “It’s good for the blood.” Garlic has a lot of health benefits and most Mediterranean diets, which are thought to be one of the healthiest diets you can eat, include ample amounts of garlic.



2 cups (500 ml) cherry, pear, or grape tomatoes, cut in half
2 cloves garlic, cut in half or left whole
8 large basil leaves, chiffonade (stacked and rolled up like a cigar and thinly sliced)
Extra-virgin olive oil
Red wine vinegar or champagne vinegar
Salt and freshly ground black pepper

Mix the tomatoes, garlic, and basil together in a bowl.
Drizzle in some olive oil and vinegar and season to taste with salt and pepper.
Set aside for at least 15 minutes before serving to let the flavors develop.
The garlic can be picked out before serving or just not eaten.

Serves 2

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