Ensalada de tomatoes

Yield: 1 Servings

Measure Ingredient
1½ pounds Ripe plum tomatoes; sliced 1/4inch thick
3 tablespoons Fruity Spanish olive oil
1 teaspoon Salt
½ teaspoon Freshly ground pepper
¼ teaspoon Sugar; (optional)
1½ tablespoon White wine vinegar
½ bunch Basil; leaves only, cut into chiffonade


Arrange the tomatoes in opposing circles on an oval platter. Drizzle the olive oil evenly over the tomatoes. Sprinkle with the salt, pepper and, if desired, sugar. Let stand for about 15 minutes and, just before serving, sprinkle with the vinegar and basil.

Yield: 4 to 6 servings

Posted to recipelu-digest by molony <molony@...> on Mar 13, 1998

Similar recipes