tomato salad

Ingredients for 4 servings:

• 8 m.-large tomato(s)
• 1 bunch of spring onions
• 1 bunch of basil
• n. B. Olive oil, best quality
• e.g. balsamic vinegar
• 1 pinch of mustard, medium hot
• Salt, freshly ground
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

the very best

The tomatoes should be nice and ripe and aromatic, but not too soft. Heat water in a medium, shallow saucepan and bring to a boil. Briefly add the tomatoes one at a time to the boiling water, lift them out with a slotted spoon, peel them, and cut out the stems with a sharp knife. Leave the tomatoes whole and arrange them side by side on a platter with high sides (5 cm). Season generously with the salt and pepper mill. Trim and wash the spring onions and basil, and shake dry. Halve the spring onions and cut into fine strips. Strip the basil leaves from the sprigs and finely chop them. Mix the two together and spread over the tomatoes (the quantity can be increased to 2 bunches each if the greengrocer is still frugal with quantities in early summer). Mix olive oil (cold-pressed, organic) with balsamic vinegar (good quality) and a pinch of mustard. Drizzle the salad dressing over the tomatoes with a tablespoon. Cover the salad with cling film and let it sit for a few hours before serving. This salad is perfect for summer parties and barbecues.