A salad that doesn't apologise. Peak tomatoes, salt, and Italian chilli oil poured over. That's the whole thing, and in summer it beats most cooked food.
10 minutes. Serves 4.
Ingredients
- 600g ripe tomatoes
- 3 dessertspoons Plateit Italian Chilli Oil
- Flaky salt, generous
- Handful of basil
- Crusty bread to serve
Method
- Slice the tomatoes thick and lay them on a plate.
- Salt generously and let them sit 5 mins to weep.
- Pour Italian chilli oil over.
- Basil on top, bread to mop the plate.
Tip: Salt the tomatoes and wait. The juice that runs out mixes with the oil into the best part.
