lundi 7 mai 2007

Mediterranean Salad

Tomatoes and basil – was there ever a more perfect match? Nothing says summer more than this combination. It is still too early for tomatoes that really taste like tomatoes but basil is becoming more plentiful and flavourful.

The dressing for this salad can be replaced with pesto by adding parmesan cheese and omitting the lemon juice and sun-blushed tomatoes.

Mediterranean Tomato Salad
Serves 4-5

4 ripe tomatoes, sliced
50 mL (1/4 cup) fresh basil leaves, roughly chopped
50 mL (1/4 cup) olive oil
20 mL (4 tsp) pine nuts, lightly toasted
10 mL (2 tsp) sun-blushed tomatoes, drained and chopped
1 clove garlic
30 mL (2 Tbsp) lemon juice
Freshly ground black pepper

Basil leaves
Pine nuts, chopped

Arrange tomatoes on serving plates.
Process the basil, garlic, pine nuts, sun-blushed tomato and oil in a food processor fitted with a metal blade about 30 seconds. Add lemon juice and pepper, process for 10 seconds or until well blended.
Pour over the tomatoes. Garnish with basil leaves and pine nuts.

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