Easy,  Gluten Free,  Recipes,  Soups, Salads, & Sandwiches,  Vegan,  Vegetarian

Garden Tomato & Basil Salad

My father-in-law dropped off a big bunch of tomatoes from his garden, so I decided to make one of my favorite things on earth for lunch – big chunks of tomato, thin sliced red onion and a chiffonade of basil dressed simply with fleur de sal, freshly cracked black pepper, good quality extra virgin olive oil and aged balsamic. Toss it all together and enjoy! The best part of it is at the end, there’s this delicious juice leftover – it has some tomato seeds and the oil and vinegar. If you dip some nice crusty bread in there to soak up the juices, it’s like heaven on earth! Yum!

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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