Fresh tomato-basil salad
1 Tbsp, minced
¼ tsp, freshly ground
1 Tbsp, 1 spring
1 pound(s), (3 – 4 medium), cut into wedges
¼ cup(s), finely shredded
- To make the dressing, whisk together the red-wine and sherry vinegars, shallot, salt, and pepper in a small bowl. Slowly whisk in the oil until blended. Add the basil sprig and bruise it with the back of a wooden spoon. Let the mixture stand at room temperature about 20 minutes. Discard the basil sprig.
- Put the tomatoes in a serving bowl. Drizzle with the dressing and add the shredded basil; gently toss to coat. Let stand at room temperature at least 30 minutes or up to 1 hour before serving. Yields 1/2 cup salad per serving.