TOMATO SHALLAD

 

1 Shallot
1/2 Pound Vine Ripened Pearl Tomatoes
4 Basil Leaves Fresh
Balsamic Vinegar

Since they are in located in London, and I am in L.A., I decided to create a tomato salad inspired by one of my all time favourite restaurants- Novikov Italian. You’ll see shallots in many of my recipes… cooked. But this one uses the shallots raw.

Take one fresh shallot, peel the outside layers off much like an onion, and then give it a fine chop. Next, wash and dry approximately 1/2 pound of pearl tomatoes, I love them vine ripened. They may not have been flown in from Tuscany that afternoon like at Novikov (yum), but my vine ripened local tomatoes were super sweet and flavorful.

Cut up the tomatoes and place them into a bowl with your chopped shallots. Drizzle with balsamic vinegar. I use Gourmet Blends Leonardo e Roberto’s Original Balsamic.

Then take your basil leaves, place them one atop the other and roll up, cut, and toss into your salad. Give it all a stir and it’s ready to eat. If you want to make this ahead of time it will still taste great. Just cover and place in the fridge until you are ready to enjoy.

Xo
K

Vegan, vegetarian, gluten free, dairy free, no cook recipe, side dish.

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