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Author Notes: This is a very simple, strongly flavored and beautiful salad that lights up a plate; like a good Caprese salad it depends on tomatoes that are ripe and in season. It will be pretty even with one good red beefsteak tomato, but enhanced if you throw in some cherokee purple, yellow pear, green zebra -- whatever sort of prettily colored tomatoes you can find. —Starmade
Serves 3 or 4 people but easily multiplied
- 1 handful red chicory leaves (radicchio), or about 1/2 a small head
- 2 or 3 ripe tomatoes in different colors
- 4 to 6 black olives
- 1 handful fresh basil
- 2 tablespoons good olive oil
- salt and pepper
- Take the chicory, cut into thin ribbons and put into salad bowl or plate. Chop tomatoes and lay on top. Pit olives and chop them (or not) and scatter over tomatoes. Add salt and pepper judiciously (since the olives are salty too). Drizzle olive oil over all. Scatter with basil which can chiffonade or just torn up a little. *You can add a few drops of good vinegar of choice, but if the tomatoes are good enough it is not necessary to dress it with more than olive oil.
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