- 2 teaspoons sherry vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- Pepper to taste
- 1 teaspoon truffle oil, or 1⁄4 teaspoon truffle salt (optional)
- 2 1⁄2 pounds multicoloured medium-to-small heirloom tomatoes, cut into 1⁄2-inch wedges
- 6 to 8 fresh basil leaves, coarsely chopped
1 In a jar with a lid combine the vinegar, olive oil, salt, pepper, and truffle oil (if using). Shake vigorously until well mixed.
2 Put the tomatoes and basil in a medium bowl and add the dressing. If using the truffle salt, sprinkle over the salad and gently mix until well coated. This salad tends to get a little soggy if it sits longer than a day, so be sure to eat it the day you prepare it.
Makes 4-6 servings.
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Excerpted from Easy Green Organic: Cook Well, Eat Well, Live Well. Copyright 2010 by Anna Getty. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.