Talk about a farmer's market salad! Tomatoes are incredible right now, so we are taking advantage of every opportunity to enjoy them that we get! The main star of this salad is the basil oil, that is hiding equal parts of spinach to the basil. It helps with that beautiful green color, and makes it a bit more of a dressing than a pesto. It is so fresh, with tons of lemon and basil, and packs a great amount of flavor! Such a nice mix-up from the classic tomato and balsamic combination. This is another one of those toppings that we will be enjoying over salads, chicken, fish, steak, etcetera - all week long!
| Makes 1 cup Basil Oil Ingredients: 2 cups baby spinach 2 cups basil leaves 2 cloves garlic 1.5 lemons, zest & juice 1 teaspoon kosher salt 1/2 teaspoon pepper 1/2 cup extra virgin olive oil -Heirloom tomatoes of all sizes and colors - to serve as many as needed, cut in different sizes and shapes -Red onion - sliced thin, to taste -Baby Arugula | Combine spinach, basil, garlic, lemon zest, lemon juice, salt & pepper in a food processor, after giving the basil, spinach, and garlic a rough chop. Turn on, and slowly add in the 1/2 cup of olive oil to combine. Cut the heirloom tomatoes and red onion, and arrange on a platter. Drizzle the Basil Oil over the tomatoes to taste! Enjoy! |
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