ABOUT THE RECIPE:
This salad, which features ripe, peak-of-season tomatoes, was inspired by a trip to my local farmers’ market. Slices of succulent tomatoes are arranged on a large platter with bright green basil leaves tucked between them. Because the dish can be prepared well in advance and the presentation is so festive, it’s perfect for summer dinner parties.
Makes 4 to 6 servings
INGREDIENTS:
2 to 3 large ripe tomatoes, sliced
20 to 30 fresh basil leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
Freshly ground pepper
5 or 6 basil sprigs, for garnish
Place a slice of tomato near the edge of a 10- to 12-inch plate or serving platter. Arrange alternating slices of tomato and leaves of basil around the perimeter of the platter, overlapping them slightly and spiraling inward to form a pinwheel pattern. Cover tightly with plastic wrap and refrigerate until serving time.
Just before serving, drizzle the oil evenly over the top. Sprinkle with the salt and season with pepper. Garnish with the basil if desired. Serve immediately.
Variation: TOMATO, BASIL AND TOFU PINWHEEL: For a vegan take on a classic caprese salad, add baked tofu. To do so, cut 8 ounces of store-bought baked tofu into thin slices. Proceed with the recipe as directed, but adding slices of the tofu between the slices of tomato and basil leaves.
Ingredients
Directions
ABOUT THE RECIPE:
This salad, which features ripe, peak-of-season tomatoes, was inspired by a trip to my local farmers’ market. Slices of succulent tomatoes are arranged on a large platter with bright green basil leaves tucked between them. Because the dish can be prepared well in advance and the presentation is so festive, it’s perfect for summer dinner parties.
Makes 4 to 6 servings
INGREDIENTS:
2 to 3 large ripe tomatoes, sliced
20 to 30 fresh basil leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
Freshly ground pepper
5 or 6 basil sprigs, for garnish
Place a slice of tomato near the edge of a 10- to 12-inch plate or serving platter. Arrange alternating slices of tomato and leaves of basil around the perimeter of the platter, overlapping them slightly and spiraling inward to form a pinwheel pattern. Cover tightly with plastic wrap and refrigerate until serving time.
Just before serving, drizzle the oil evenly over the top. Sprinkle with the salt and season with pepper. Garnish with the basil if desired. Serve immediately.
Variation: TOMATO, BASIL AND TOFU PINWHEEL: For a vegan take on a classic caprese salad, add baked tofu. To do so, cut 8 ounces of store-bought baked tofu into thin slices. Proceed with the recipe as directed, but adding slices of the tofu between the slices of tomato and basil leaves.
