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Tomatoes On Basil Chiffonade

Natural.Foodie's picture
Ingredients
  Fresh basil 2 Cup (32 tbs), packed
  Tomatoes 1 Pound, cut into 1-inch wedges
  Garlic 4 Clove (20 gm), bruised
  Chopped capers 2 Teaspoon
  Extra-virgin olive oil 1 Cup (16 tbs)
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  White wine vinegar 2 Teaspoon
  Curly endive 3 Cup (48 tbs), torn into pieces
Directions

GETTING READY
1) With a sharp knife, chop 1 cup of the basil.

MAKING
2) In a medium bowl, add the tomatoes, garlic, capers, olive oil, pepper and chopped basil to combine.
3) Toss all together to coat the tomatoes with oil. Cover with plastic wrap and refrigerate overnight.
4) Reserve the marinade from tomato-basil mixture by pouring off.
5) In a measuring cup, pour in 1/4 cup of the marinade and stir in salt and vinegar.

FINALIZING
6) In 4 salad plates, distribute the endive in equal parts.
7) With a sharp knife, make fine shreds of remaining 1cup basil. Sprinkle this evenly over endive.
8) Nicely arrange the tomato wedges on top of the basil.

SERVING
9) Drizzle 1 tablespoon of the dressing over each plate to serve.

TIPS
The extra marinade may be reserved and used as a salad dressing or to marinate more tomatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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