• 6 ¼-inch thick slices tomato, vine-ripened, if possible
  • .5 medium sweet or red onion, chopped
  • .5 cup fresh basil leaves, chopped or torn into smaller pieces
  • .5 cup grated parmesan or romano cheese
  • .25 cup extra-virgin olive oil or more, if needed
  1. Place tomato slices flat on serving plate.
  2. Sprinkle each slice with salt, pepper, onion, basil leaves and grated cheese, in that order.
  3. Drizzle with olive oil.
  4. Refrigerate for at least one hour, allowing flavors to develop.


Notes: The ultimate and perfect summer salad.

 SOURCE: Original recipe
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