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Author Notes: This was my first ever recipe submission to food52, back in 2009:
Created this today. A no-brainer. Great tomatoes at the farmers market and basil, too. Too hot to cook. A nice chilled white wine and that's what I call dinner. —mrslarkin
Serves one (can be easily doubled)
for the salad
- 1 large heirloom tomato
- basil emulsion
- sea salt or kosher salt
- fresh cracked black pepper
- 1/2 whole wheat country loaf (or your favorite bread)
for the basil emulsion
- 2 cups packed clean basil leaves (stemmed, washed and dried)
- 1/2 cup good olive oil
- 1 very big or 3 small peeled garlic cloves
- sea salt or kosher salt to taste (I use about a teaspoon of Diamond Crystal Kosher Salt)
- In a blender, combine basil leaves, olive oil, garlic and salt. Blend until very smooth. Store in a squeezy bottle, for easy serving. Refrigerate leftover basil emulsion with a slick of olive oil covering the top so it doesn't oxidize. Can be used on sandwiches, pasta, fish, chicken, etc.
- Slice tomato. Drizzle basil emulsion over. Sprinkle of salt and pepper if desired.
- Slice country loaf and serve with tomato to soak up juices.
- This recipe is a Community Pick!
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil
- This recipe was entered in the contest for Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper