Heirloom Tomatoes Simply Sliced & Served with Lemon Basil

By • July 27, 2010 • 2 Comments

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Author Notes: The only question here is salt or no salt?Sippity Sup (Greg Henry)

Serves 4

  • 2 pounds heirloom tomatoes in different sizes, colors and textures
  • very good olive oil for drizzling
  • salt and pepper to taste
  • a scattering of lemon basil leaves left whole, to taste
  1. Choose a great variety of tomatoes for this recipe. Variable tastes and textures will add a lot of interest to this salad.
  2. Start by slicing the tomatoes between 1/4 and 1/2 inch thick. Again vary the thicknesses slightly to get a more interesting texture. Very small tomatoes may be halved or quartered. There is no "right way".
  3. Arrange the slices attractively on a platter. Season them generously with salt and pepper, drizzle the olive oil over the top. Be generous because the oil combines with the juices to make a delicious dressing. Tuck the whole lemon basil in attractively here and there over the top of the tomatoes. Let this stand at room temperature at least 20 minutes.
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Tags: Appetizers, Salads, Summer, tomatoes

Comments (2) Questions (0)

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Bike2

about 4 years ago Sagegreen

Just noticed this. Beautiful. I have lemon basil in my garden for recipes just like this.

Newliztoqueicon-2

over 4 years ago Lizthechef

Who could resist ?! Haven't seen lemon basil - will look for it in the nurseries, thanks.