LCD – All Recipes, Salad
450 grams (one pound) firm ripe tomatoes thinly sliced
4 spring onions finely sliced
1 cup finely chopped fresh basil Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
2 tablespoons cold-pressed virgin olive oil
Freshly ground black pepper
Sea salt
1/2 teaspoon honey
(GF, DF, NF, V)
Arrange the tomato slices in a shallow bowl, sprinkle with the lemon zest and pepper.
Dressing; beat the lemon juice with oil, sea salt and honey.
Place the spring onions and basil over the tomatoes.
Drizzle the dressing over the lot and refrigerate for 1 hour before serving.