| |
Tomato Salad
(lnsalata di Pomodori)
|
|
|
| What You Need: |
|
|
|
5 medium-sized firm ripe tomatoes, sliced ¼ inch thick
½ cup olive oil
2 tablespoons wine vinegar or lemon juice
1 tablespoon finely cut fresh basil or 1 teaspoon dried basil
¼ teaspoon finely chopped garlic
1 teaspoon salt
Freshly ground black pepper
2 tablespoons thinly sliced scallions
1 tablespoon finely chopped fresh parsley, preferably the flat-leaf Italian type
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Arrange the tomato slices in slightly overlapping concentric circles on a deep round plate or platter.
|
2. For the dressing, thoroughly mix the oil, vinegar, basil, garlic, salt and a few grindings of pepper and spoon or pour this over the tomatoes.
|
|
3. Combine the scallions and parsley and sprinkle the mixture evenly on top. Serve as part of an antipasto or as a salad course.
|
|
| |
|
|
|
|
|
|
