To learn more about tomatoes, Read:
Cooking with tomato
When fresh local or my garden tomatoes are in abundance I am inspired to create new recipes. This refreshing salad takes only a few minues to prepare. This is the kind of recipe I like to use sea salt or the “fleur de sel”.
Servings:2
250 g cooked and peeled small shrimp preferable northern shrimp
1 large tomato, cut in 1/2 inche (1 1/2 cm) cubes
½ cup (125 ml) coarsely chopped fresh basil
1 cup (250 ml) coarsely chopped lettuce
1 tbsp (15 ml) fresh lemon juice
3 tbsp (45 ml) extra virgin oil
Salt and freshly ground pepper
1
Mix all ingredients in a medium bowl and serve immediately with crusty bread.
Ingredients
250 g cooked and peeled small shrimp preferable northern shrimp
1 large tomato, cut in 1/2 inche (1 1/2 cm) cubes
½ cup (125 ml) coarsely chopped fresh basil
1 cup (250 ml) coarsely chopped lettuce
1 tbsp (15 ml) fresh lemon juice
3 tbsp (45 ml) extra virgin oil
Salt and freshly ground pepper
Directions
1
Mix all ingredients in a medium bowl and serve immediately with crusty bread.
