You will love this salad with a perfectly cooked steak. Using a range of different coloured tomatoes creates striking interest. My favourites are the orange bomb tomatoes, as they taste like old fashioned tomatoes.
Cut tomatoes in half and add to a bowl. Sprinkle with salt and pepper and add basil and garlic. Pour in balsamic and olive oil and mix.
It is best if you can make it ahead of time and let it sit for a while to give the flavours time to blend.
Should there be any leftovers, toss them with cooked pasta (hot or cold) and top with shavings of parmesan for a quick and tasty lunch. Make sure you use all of the delicious juices from the bowl to coat the pasta.
The garlic gives it a tiny bit of heat, but leave it out if you prefer.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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