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.
1 cup of fresh ripe tomatoes per person
extra virgin olive oil
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