Tomato and Basil Salad
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 small shallot thinly sliced
- 2 tablespoons aged balsamic vinegar
- 4 medium heirloom tomatoes cut into wedges
- 3 tablespoons extra virgin olive oil
- Β½ teaspoon fleur de sel
- ΒΌ teaspoon freshly ground pepper
- 2 tablespoons fresh basil leaves finely sliced
Method
- Place the sliced shallots in a small ramekin and cover with your favorite aged balsamic for at least 15 minutes to mellow their bite.
- Plate the sliced tomatoes with the marinated shallots and vinegar, a splash of olive oil, a sprinkle of fleur de sel, a few grinds of freshly ground black pepper, and basil chiffonade.