Ingredient:
2 beefsteak or slicing tomatoes
4 ripe salad tomatoes
125 g (4 oz) cherry tomatoes
1 yellow pepper, cored, deseeded, and cut into chunks
2 tbsp shredded fresh basil
Dressing:
3 tbsp extra virgin olive oil
2 tsp balsamic vinegar
¼ tsp caster sugar
Salt and black pepper
Method:
Make the dressing: combine the olive oil, vinegar, sugar, and salt and pepper to taste.
Cut the beefsteak or slicing tomatoes in half lengthways, cut out the cores, and cut each half into four wedges. Thickly slice the salad tomatoes. Halve the cherry tomatoes.
Put all the tomatoes and the yellow pepper into a salad bowl, and sprinkle with the dressing. Cover and leave to stand for 1 hour to let the flavours mingle. Sprinkle with the basil just before serving.
2 beefsteak or slicing tomatoes
4 ripe salad tomatoes
125 g (4 oz) cherry tomatoes
1 yellow pepper, cored, deseeded, and cut into chunks
2 tbsp shredded fresh basil
Dressing:
3 tbsp extra virgin olive oil
2 tsp balsamic vinegar
¼ tsp caster sugar
Salt and black pepper
Method:
Make the dressing: combine the olive oil, vinegar, sugar, and salt and pepper to taste.
Cut the beefsteak or slicing tomatoes in half lengthways, cut out the cores, and cut each half into four wedges. Thickly slice the salad tomatoes. Halve the cherry tomatoes.
Put all the tomatoes and the yellow pepper into a salad bowl, and sprinkle with the dressing. Cover and leave to stand for 1 hour to let the flavours mingle. Sprinkle with the basil just before serving.
