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Heirloom Tomato Salad
2 pounds of ripe heirloom tomatoes, a variety of colors and sizes.
Cut them into various sizes: wedges and slices. Add some tiny
cherry tomatoes and leave them whole. Arrange them on a chilled
plate and sprinkle with sea salt.
Drizzle with extra-virgin olive oil and your favorite balsamic vinegar.
Top with fresh herbs like basil, tarragon, parsley and chives.
Serve immediately.
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Charming Brooke. Tomatoes are the epitome of summer.
ReplyDeleteThank you Susan! I agree the last of our tomatoes are a gift for the eyes and tummy.
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