This salad is a twist on the classic tomatoes with basil. The creamy dressing works surprisingly well and gives the salad a cool and luxurious feel.
Tomato Salad with a Basil Cream Dressing – serves 2
- 1½ tbsp white wine vinegar
- 2 tbsp warm water
- 75ml whipping cream
- 50ml extra virgin olive oil, plus some extra
- pinch of sugar
- 7-8 basil leaves, torn or chopped
- 4 ripe, medium tomatoes, cored and sliced
In a mixing bowl, whisk the wine vinegar, water and some salt and pepper.
Whisk in the cream, olive oil and sugar ,then stir in the basil.
Arrange the tomatoes on a large plate, very lightly season and spoon over the dressing. Serve with an extra drizzle of olive oil.
(Original recipe from Simon Hopkinson’s The Vegetarian Option, Quadrille 2009.)
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