Chef's Quick Tips: tomato salad

This week, Geoff Lazlo of Greenwich Botanical Center shows Tina Redwine how to make fresh and bright seasonal summer dishes.

News 12 Staff

Jun 3, 2019, 2:05 PM

Updated 1,880 days ago

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This week, Geoff Lazlo of Greenwich Botanical Center shows Tina Redwine how to make fresh and bright seasonal summer dishes.
Tomato Salad 
Ingredients: 
1 cup of fresh ripe tomatoes per person
extra virgin olive oil
Salt 
Black pepper
Red wine vinegar
Directions:
Wash tomatoes under cold water, cut into bite size pieces. Dress tomatoes with a drizzle of really good quality extra virgin olive oil, a pinch of sea salt, freshly cracked black pepper, and a teaspoon of good quality red wine vinegar. Toss together and let sit for a few minutes, serve in a bowl, add freshly chopped basil on top
Contact:
Geoff Lazlo 
 
 


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