There are still lots of fresh tomatoes around in September. I made a very simple tomato salad for a recent brunch that featured a pastry-encased vegetable and cheese galette among other heavy-handed brunch items. The salad provided welcome relief.
Ingredients:
- a pint of cherry tomatoes cut in half ( or slightly more, whatever you have)
- three green onions (a.k.a. scallions) finely chopped, both the green and white parts
- a handful of pea sprout leaves or any other tiny little leafy green. A handful of baby basil leaves would be ideal.
- juice of one lemon
- a couple of tablespoons of extra virgin olive oil
- sea salt and pepper to taste
Mix all of the ingredients together and place in a serving bowl.
