Sometimes, the simplest things are the best. I hope you guys like this recipe. The quality of the tomatoes is key. If they are either organic or close to being organic, come from a garden, or a small producer, and grew with a lot of sun, they should taste so good you don’t even want to add any dressing! Don’t worry though, I have two different dressings here for you, and as I’m spending some time with my parents at the moment, my mum took part in preparing lunch and told me it would probably be nice to mix both dressings together. I disagreed, but without telling me, she did it (stubborn much?), and it was a great surprise! Very nice and flavoursome. A pure taste of summer, perfect to eat whilst listening to the cicadas in the shade of a pine tree :-)
- 1 big black tomato
- 1 big red tomato
- 1 big yellow tomato
- Half a red onion
- basil leaves, finely chopped
- 3 tbsp olive oil
- 1-2 tbsp balsamic vinegar
No need to prepare in advance, just add on the top of the salad all the ingredients before serving.
Dressing 2 (mum’ sauce mousseline):
- 1 tsp of Dijon mustard
- salt, pepper
- 6-7 tbsp sunflower oil
- 2 tsp red wine vinegar
- In a bowl, combine the mustard, salt and pepper
- Add the oil gradually, slowly while whisking.
- Carry on whisking, the sauce should start to foam.
- To finish, add the vinegar, only as much as you think tastes right. Vinegar tends to counteract the effect from the previous ingredients and the foamy aspect of the sauce may decrease. That’s why you only need a tiny bit, just for the taste (1 to 2 tsp).
It’s a bit of a gamble to manage to keep it foamy, the sauce mousseline will still taste nice if it didn’t work, but it’s best when foamy.