Freshly Sliced Tomatoes and Basil Chiffonade – This is the most delicious way to enjoy fresh tomatoes. Simple yet divine. Thanks to my bestie Maria for giving me this recipe. It’s amazing just like she is!
Nothing like a freshly sliced tomato with a drizzle of olive oil and some fresh basil. Top that off with some coarse sea salt and black pepper for a burst of freshness in your mouth. It’s a healthy and naturally sweet tasting side dish to accompany any main course or great for an appetizer. This recipe is easily doubled or tripled for a larger amount of people. Just a note, for those of you who have not heard of what chiffonade is, here is the definition. A fancy word for something so simple “Chiffonade’ is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves very thinly” Then you’ll sprinkle over a dish for a beautiful presentation.
Freshly Sliced Tomatoes and Basil Chiffonade
Yields: 2 servings
Ingredients:
- 2 large ripe tomatoes, home grown or vine ripe from the market are good choices
- fresh basil leaves
- 1 garlic clove finely minced
- 2-4 tbsp extra virgin olive oil
- coarse sea salt and ground pepper to taste
Directions:
- Slice tomatoes on the thicker side. Lay them out on a plate.
- Sprinkle with salt and pepper, drizzle oil.
- To chiffadone the basil, simply take off the leaves, stack them up one on top of the other. Roll up like a cigar. Now with a sharp knife, cut into thin strips. Gently break apart while sprinkling them over the tomatoes.
Enjoy the freshness!
Freshly Sliced Tomatoes and Basil Chiffonade
This is the most delicious way to enjoy fresh tomatoes. Simple yet divine.
Servings 2
Ingredients
- 2 large ripe tomatoes, home grown or vine ripe from the market are good choices
- fresh basil leaves
- 1 large garlic clove finely minced
- 2-4 tbsp extra virgin olive oil
- coarse sea salt and ground pepper to taste
Instructions
-
1.Slice tomatoes on the thicker side. Lay them out on a plate.
2.Sprinkle with salt and pepper, drizzle oil.
3.To chiffadone the basil, simply take off the leaves, stack them up one on top of the other. Roll up like a cigar. Now with a sharp knife, cut into thin strips. Gently break apart while sprinkling them over the tomatoes.
Enjoy the freshness!
