RAINBOW TOMATO SALAD
If you know me you will know that I am obsessed with tomatoes. I could live on them! So this is one of my all time favourite salads!
4 heirloom tomatoes, choose different colors
2 tablespoons malt vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil, cut into ribbons (chiffonade)
5 or 6 fresh baby bocconcini cheese balls
Fresh ground black pepper
Core and cut tomatoes in half and then quarter each section and place in bowl. Each tomato should be cut into 8/10 wedge pieces. Then toss the tomatoes with olive oil, vinegar and basil. Spoon tomatoes into individual plates. Tear the baby bocconcini cheese into quarters and add to plates (or leave whole on each plate).
Sprinkle tomatoes with 2 pinches of sea salt and fresh ground black pepper. Serve with lamb or bread or really any meat of your choice. So yummy and fresh.