Name: Tomato and basil
Yield: For 6–8 salads
Ingredients: 1 garlic clove, sliced; 1 large ripe tomato, core cut out, roughly chopped; 1 handful basil leaves; ¼ tsp smoked paprika; 2 tbsp cider vinegar; 100 ml (scant ½ cup) olive oil

Preparation info

For
6–8
salads

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Fresh and light, this is great tossed through blanched beans and feta, drizzled over fish steaks or lamb chops, or spooned over a mozzarella bruschetta and topped with snipped mint. You can make it up to 1 day in advance, but make sure you give it a good shake before using it.