So simple yet so delicious this salad will be enjoyed year round. I love to serve it with my grandma’s Gnocci (search the recipe).
1 pint Grape Tomatoes
4 lg. Basil Leaves
Good Extra Virgin Olive Oil
Salt
Cut tomatoes in half & place in a serving bowl.
Drizzle with oil & season with salt.
Let rest 5 minutes.
Stack the basil leaves, roll the leaves like a cigar & cut with a sharp knife.
– this is called julienne or chiffonade –
Stir the basil in with the tomatoes & serve.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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