Simply Sliced Heirloom Tomato and Fresh Basil Salad

Serves: Serves 6 to 8

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Don’t you just love summer around here? That big yellow orb makes its appearance and the fields simply explode with bounty. And of course what would summer be without fat, juicy heirloom tomatoes in all of their misshapen individuality and exquisite old-fashioned flavor? Here is one of the simplest ways to enjoy them!

Ingredients

  • 6 to 8 medium or large heirloom tomatoes, in any variety, stem ends removed and cut into 1/4-inch slices Add to list
  • 1 cup cherry or small pear tomatoes, in any variety, stems removed Add to list
  • 1 cup fresh basil leaves Add to list
  • Extra virgin olive oil for drizzling Add to list
  • Salt and freshly ground pepper Add to list
  • Fresh herbs for garnish (optional) Add to list

Preparation

Arrange the tomato slices on a platter, overlapping them in a spiral design. If the cherry or pear tomatoes are on the large size, cut them in half. Scatter over the sliced tomatoes.

If the basil leaves are small, leave them whole, or you may chiffonade them if you like. Scatter these over the tomatoes. Drizzle the tomatoes with olive oil and season with salt and pepper. Garnish with fresh herbs.

Options for additional color and flavor: A drizzle of balsamic vinegar; pitted olives; toasted pine nuts; capers; your favorite cheese such as blue, chèvre, fresh mozzarella, Pecorino, etc.; or whatever else strikes your fancy!

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

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