Tomato Insalata

Tomato Insalata

1 clove garlic 1/4 c. olive oil Salt and pepper Several leaves basil Pinch of oregano

Put the tomatoes either under running water or in the refrigerator to harden and refresh them. Dry them, cut them in half, and take out the hard part of the stalk. Cut the tomatoes into slices and mound them in a salad bowl. Crush and pound a clove of garlic and stir this into the oil with a little salt and pepper, the basil and oregano, and pour this dressing over the tomatoes. Since the tomatoes are astringent, fresh and cold, no vinegar or lemon is required.

Anchovies with red and yellow peppers – a piquant salad to whet the appetite.

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