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

1 cup of fresh ripe tomatoes per person

extra virgin olive oil

Salt 

Black pepper

Red wine vinegar

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

Geoff Lazlo 

www.geofflazlo.com