Ingredients
The following ingredients have 3 Servings
- 4-5 heirloom tomatoes (an assortment of tomatoes different sizes, shapes and colors.)
- 1 shallot (thinly sliced)
- ½ cucumber ( thinly sliced)
- 10-12 leaves basil (fresh )
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- Salt and pepper to taste
Instruction
- Slice the large tomatoes thinly and arrange on a plate or platter. Add different assortments of tomatoes - if they are small, cherry-sized - no need to slice, the medium-sized tomatoes I slice in half or thirds.
- Thinly slice the shallot and arrange over the tomatoes - the same with the cucumber.
- Clean & dry the basil leaves. Stack them on top of each other and thinly slice them into ribbons - scatter them over the top of the salad.
- Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar. Serve at room temperature - do not refrigerate