By Danielle Crittenden Frum
There is nothing exceptional about this recipe; it just relies on exceptional ingredients. Heirloom cherry tomatoes, picked off a vine at home or bought at the farmer’s market, are as sweet as candy in high summer. Basil leaves pulled from the garden and shredded directly into a bowl are fragrant and peppery. All you need to add to these is high-quality olive oil, some salt, and freshly ground peppers. I like to add a dash of balsamic vinegar or even glaze — not that the tomatoes need it: It simply offers a pleasing tang in contrast to their sweetness.
A big bowlful of heirloom cherry tomatoes, trimmed and cut in half
Bunch of fresh basil, rinsed and dried
Best-quality virgin olive oil
Salt, freshly ground pepper to taste
Cut the basil leaves in ribbons or shred them over the tomatoes. Toss with enough olive oil to coat and a few dashes of the balsamic vinegar. Add salt and pepper just before serving.
Photo by the author.