Plated cherry tomato salad.
Image © Cynthia Nelson

“When tomatoes are fresh and in season, one of the best ways to enjoy them is fresh, and uncooked. Paired with fresh herbs and lightly seasoned, they are fruity, sweet and juicy.”Cynthia Nelson, Tastes Like Home

(Makes 1 pound)

1 pound fresh cherry tomatoes, stems removed, washed and halved

1 handful of fresh lemon basil leaves

Salt and pepper to taste

1-2 Tbsp. vegetable oil or olive oil

Add all the ingredients to a bowl and toss gently to coat and mix.

To make the salad with regular tomatoes, cut them into ¼-inch thick slices and assemble on a plate in an even layer. Scatter basil, sprinkle with salt and pepper and drizzle with oil.

Cynthia Nelson

Journalist, Cookbook Author, Lecturer, Photographer. I write about food and life in the Caribbean. My interest is in food and how it shapes our identity.

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