Jane and Jimmy Barnes’ classic tomato and basil salad
Prep
10m
serves
6
“In our vegie garden, we have two rows of heirloom tomatoes in wide raised beds, with a path between them. Growing next to and underneath the tomatoes are rows of basil plants. When the tomatoes are ripe and ready, so is the basil. It seems almost too easy to stroll out to the garden and pick the ingredients for the freshest, tastiest salad ever.” – Jane and Jimmy Barnes
This is an edited extract from Seasons Where the River Bends by Jane and Jimmy Barnes, HarperCollins Australia.
Ingredients (4)
- 1.5kg assorted ripe tomatoes off the vine, sliced
- Handful basil leaves
- Extra virgin olive oil, to drizzle
- Caramelised balsamic vinegar, to drizzle
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Arrange the tomatoes on a serving platter. Tear the basil leaves and scatter over the tomatoes. Drizzle with the olive oil and vinegar.
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2.Season with salt flakes and freshly ground black pepper and serve immediately.
Recipe Notes
If you have some leftover sourdough bread, tear it into pieces, toss them in olive oil, and roast them up to make croutons to add some crunch to your salad.
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