Here is the salad we’ve been waiting for all summer. You just can’t make a tomato salad out of season. Our patience has been rewarded with heirloom perfection!
- 1 lb. ripe heirloom tomatoes- this was done with mostly cherry tomatoes, halved or quartered
- 4-5 basil leaves, sliced in thin strips
- juice of 1/4 lemon
- 1 T. good olive oil
- 1/4 t. salt, freshly ground black pepper to taste
Arrange the tomatoes on a platter. Drizzle with the lemon juice and olive oil. Distribute the basil around the platter and sprinkle with salt and pepper. Serve with some crusty French bread.