Garden Tomato Salad
All the ingredients were hand-harvested from Ed’s garden. The result is the quintessence of summer – fresh, and tasty, boosted with vitamins. Recipe courtesy of Ed McFarland, chef and owner of Ed’s Lobster Bar http://www.lobsterbarnyc.com
As an appetizer, serves 4
2 pounds of mixed fresh garden tomatoes
8 basil leaves
2 banana peppers, diced
2 tablespoons olive oil
2 teaspoons Sherry vinegar
½ tablespoon finely chopped garlic
Begin by cutting smaller tomatoes in half and larger tomatoes in quarters. Rip basil leaves and gently
toss all ingredients together.
Lightly season with salt and pepper.
This recipe is part of the August Issue of MAZA Cooking Journals. Download our free iPad app from the iTunes store for more delicious recipes and fresh dinner ideas.
