Summer Tomato, Pepper and Basil Toss
4.8(863 ratings)Picture a Greek village salad without the cheese and you are close. Big pieces of tomato and pepper soak up a garlicky red wine vinaigrette while red onion adds snap. Dried oregano gives a warm herbal note and fresh basil a sweet one. Leave it for twenty minutes and the vegetables release juices that are ideal for scooping up with flax crackers.
- Hands-on
- 15 min
- Marinate
- 20 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Cut the tomatoes into generous chunks and the peppers into strips about 2 inches long, then combine them with the onion slivers in a dark bowl.
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Step 2: Crush the oregano between your palms over the bowl to release its oils, then add the garlic, salt, vinegar and olive oil.
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Step 3: Toss everything together thoroughly and leave at room temperature for 20 minutes, stirring once halfway, to let the juices build.
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Step 4: Tear in the basil leaves just before serving, give one final gentle turn and spoon some of the collected juices over the top.
Same technique, different aisle
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