I’m keeping things nice and simple today, and not just because I am still suffering some ill effects from the weekend. A few nights ago I managed to get three kinds of different tomatoes for a mere 6,000 won. We are right in the midst of tomato season so they are all so cheap and plentiful. I’ve spend my summer practically living on salsa, panzanella, and gazpacho. Other than making some ketchup, I wondered what was left for me to do with the humble tomato. Korea’s rally upped its produce game in recent years and we are now getting a variety of different kinds. I didn’t want to overshadow these beauties by piling in everything and the kitchen sink. They are sweet and tasty all by themselves, so I wanted to get back to basics and eat them just with a few of the my home grown basil leaves from my terrace.
500g of tomatoes
A handful of basil leaves
A glug of olive oil
A small drizzle of balsamic vinegar
A pinch of salt
1. Chop your tomatoes into different sized pieces. I halved some and quartered or sliced others.
2. Drizzle with the olive oil and balsamic vinegar, then sprinkle with salt. Be sparing with the vinegar as you don’t want to overpower the tomatoes.
3. Tear your basil leaves into pieces and toss with the tomatoes. Then enjoy your delicious fresh simple salad.