It's my birthday today. 28 years old. Can you believe it? I'm not telling you this because I'm looking for good wishes and presents (although if you want to send some that's fine), I'm telling you this because in a few minutes I'm off to Bramon Wine Estate to get drunk on bubbly. With that in mind, this entry is going to be a short guy. This recipe is a perfect example of the vibe I like to go for in summer. Ridiculously easy, healthy and light, it celebrates the beautiful tomatoes that are around at the moment. Perfect.
- A big bowl of mixed tomatoes (Try get as many shapes and sizes as possible. If you can get your hands on some yellow or green tomatoes, even better. What you are looking for here is variety.)
- The best, and I mean THE BEST balsamic vinegar you can find. I personally would recommend buying an expensive one. You won't use it too often and it will turn dishes like this from average to amazing.
- The best extra virgin olive oil you can find (as above, the reasoning is the same)
- A handful of basil leaves
- A cup of table salt