This is a quintessential summer salad, effortless to prepare on a hot day, and refreshing. I like to use cherry tomatoes, in a mixture of colours, and suggest this balsamic vinegar dressing; however, you can use the dressing of your choice.
Serves: 4
Preparation: 10 minutes
Ingredients:
400g heritage tomatoes, mixed colours
200g baby courgettes, thinly sliced lengthwise
4 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp salt
½ tsp black pepper
Fresh basil to garnish
Method:
● Rinse the tomatoes, cut in half and arrange them around the plate to create an outer circle.
● Thinly slice the baby courgettes length-wise, ideally with a potato peeler or mandolin and arrange them in the middle of the plate.
● Prepare the dressing by mixing the extra-virgin olive oil, balsamic vinegar, salt and pepper. Drizzle the dressing on top of the courgette and tomato salad.
● Garnish with fresh basil.
Recipe first published in the JC July 24 2015
