Unrecipe Of The Week

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With summer finally here, I have been obsessed with tomatoes. The markets are filled with a vast selection of rich ripe tomatoes, from the traditional beefsteak and plum varieties, to the more unique heirloom tomatoes that grow in beautiful colors of red, yellow, green, orange and purple. Try this simple “unrecipe” for a great salad, or as a topping for fish, chicken or pasta.

Select a variety of tomatoes, and cut them into chunks.

Drizzle with olive oil and a little lemon juice.

Season with sea salt and freshly ground pepper.

Sprinkle with fresh basil cut in thin strips.

Enjoy!

photo: Spencer Jones / Glasshouse Assignment

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