Tomatoes and basil are a classic pairing both in the garden and in the kitchen. In the garden, we are told that a basil plant will repel the greenfly and is therefore a good companion plant for your tomatoes. While in the kitchen, the mild peppery flavour of the basil complements the sweetness of a fresh tomato. So what better way to enjoy this combination than a summer salad.
I found this recipe in my mother's book. It recommends peeling the tomatoes, but I don't usually bother. However, if you want to, use a sharp knife to score a thin line horizontally around the tomatoes, put into a deep bowl and pour boiling water over them. Leave for about 30 seconds. Once cooled, the skins should simply slip off.
This amount serves four to six people.
680g ripe tomatoes, peeled and cored and sliced thickly
fresh basil leaves, roughly chopped
If you want to mix it up a bit, fresh oregano or thyme also work well .
Dressing
6 tbsp olive oil
1-2 tbsp wine vinegar
1 tsp English mustard powder
salt and pepper
As an alternative, why not try a Balsamic vinegar and basil dressing.
Simply slice the tomatoes and arrange on a serving plate.
Mix together oil, vinegar, mustard, salt and pepper to make the dressing. Then, pour the dressing over the tomato slices and scatter the basil leaves over the top.
You can also use assorted varieties of colourful cherry tomatoes, sliced across the middle, in which case, I definitely would not bother skinning them!
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