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Serves
One (can be easily doubled)
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
Ingredients
- for the salad
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1
large heirloom tomato
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basil emulsion
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sea salt or kosher salt
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fresh cracked black pepper
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1/2
whole wheat country loaf (or your favorite bread)
- for the basil emulsion
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2 cups
packed clean basil leaves (stemmed, washed and dried)
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1/2 cup
good olive oil
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1
very big or 3 small peeled garlic cloves
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sea salt or kosher salt to taste (I use about a teaspoon of Diamond Crystal Kosher Salt)
Directions
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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.
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Slice tomato. Drizzle basil emulsion over. Sprinkle of salt and pepper if desired.
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Slice country loaf and serve with tomato to soak up juices.
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