I had an amazing Easter with my family this year, on Easter Sunday it was so warm and sunny that we even had Easter dinner outside! The meat eaters of the family had lamb but me and my sister had pea and mint falafel with a lemon mayonnaise dressing, cumin roasted potatoes and this tomato salad. The recipe I used for the pea and mint falafel was not the best so some recipe development is going to be happening is week to perfect it.
On Easter Sunday we had an Easter Egg Hunt for my nephew in our wood, as well as playing outside all day and dinner outside. On Easter Monday we went to Ullapool to go to the Highland Stoneware. I have two vases, one of Edinburgh and one of Orkney. I bought my first mug on Monday and it is my favourite mug in the world. Today however I discovered that my Orkney vase has broken in my move home, which is incredibly frustrating as I could have replaced it had I known. One day I hope to own a full dinner service from Highland Stoneware.
This tomato salad is something we make regularly during the spring and summer, it is really quick and easy to make although if it is left for a few hours before eating it is even better! In the summer we grow our own tomatoes, red, yellow, green, tiger, large, small which are all perfect for this. You can use whichever is your favourite varieties of tomatoes for this. It does make it look especially pretty when different tomatoes are used. Freshly torn mozzarella also goes wonderfully with this. I love to eat with simply with some fresh bread for lunch in the summer.
Tomato and Basil Salad
- 5 large tomatoes, sliced
- Handful cherry tomatoes, cut in half
- 3 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- Handful fresh basil leaves
- 1 tsp flaked salt
- Pepper, to taste
- Place all of the ingredients into a bowl then mix together, simple!
Enjoy! H x