500g cherry tomatoes
salt and pepper
2 handfuls basil, chopped
2 tablespoons balsamic vinegar
6 tablespoons olive oil
1 garlic clove, finely chopped (optional)
- Cut tomatoes in half and add to a bowl.
- Sprinkle with salt and pepper and add basil and garlic.
- Pour in balsamic and olive oil and mix.
- If time allows, leave to sit for a while to give the flavours time to blend.
Leftovers: Toss leftover tomato salad with cooked pasta (hot or cold) and top with shavings of parmesan for a quick and tasty lunch. Make sure you use all of the delicious juices from the bowl to coat the pasta.
Recipe from Summer TABLE by Jodie Blight.
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