Tomato salad

This simple salad is perfect with a steak or can be combined with leftover cooked pasta for a fresh pasta salad. Use different coloured tomatoes to create a rainbow salad that kids will love.
V
Vegetarian
5
Minutes preparation and cooking
4
Servings
Easy
Degree of difficulty

Tomato salad




Ingredients

500g cherry tomatoes
salt and pepper
2 handfuls basil, chopped
2 tablespoons balsamic vinegar
6 tablespoons olive oil
1 garlic clove, finely chopped (optional)

Method

  1. Cut tomatoes in half and add to a bowl.
  2. Sprinkle with salt and pepper and add basil and garlic.
  3. Pour in balsamic and olive oil and mix.
  4. 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.

Summer table

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