Herbal tomato salad
Ultrafresh and quick to prepare, this is the perfect starter for a warm summer day. Any good tomatoes will do the trick — I sometimes like using cherry tomatoes, as shown above. Go for locally grown varieties if at all possible.
For best results, season the tomatoes at the very last minute before serving. The quantities below are for two — for a bigger crowd, double or triple the recipe.
1/2 pound (250 g.) tomatoes
1 tsp. balsamic vinegar
2 tsp. olive oil
salt and freshly ground black pepper
1 tbsp. chopped fresh herbs: dill, cilantro, parsley, basil, mint or a combination
Wash the tomatoes and slice them into manageable pieces.
Peel and mince the shallot. Add to the tomatoes.
Add the balsamic vinegar, olive oil, salt and pepper. Stir gently.
Sprinkle on the herbs, keeping a couple of sprigs whole for decoration. Serves 2.