Ingredients

• 3 Medium Sliced Tomato
• 2 tbs Olive Oil
• 1 tsp basil
• 1 tsp vinegar
• pinch of salt
• pinch of pepper
• pinch of garlic powder

Directions

Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add pinch garlic powder. Chill at least 2 hours

Ingredients

• 6 to 7 medium red tomatoes, cut into thick slices
• 12 yellow or orange cherry tomatoes
• 2 ears corn
• 1 small red onion, diced
• 4 cloves garlic, minced
• 1 avocado, halved, pitted and cut into thin wedges
• 1/2 cup loosely packed fresh basil leaves
• Sea or Kosher salt and freshly ground black pepper, to taste
• Extra-virgin olive oil

Directions

Start to finish 15 minutes

Arrange the tomato slices over a large serving platter. Scatter cherry tomatoes over them.

Cut the corn kernels from the cobs. To do this, stand each ear on its wide end. Use a serrated knife to saw down the length of the ear. Scatter the kernels, onion, garlic, avocado and basil over the tomatoes. If the basil leaves are large, tear them into smaller pieces.

Season to taste with salt and pepper, then finish with a drizzle of olive oil.

Makes 6 to 8 servings

Source: Clarion-Ledger, Jackson, Mississippi

Ingredients

• 1 lb (450 g) tomatoes
• 4 oz (110 g) Mozzarella, sliced
• about 24 fresh basil leaves
• 2 tablespoons Italian extra virgin olive oil
• salt and freshly milled black pepper

Directions

First put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain and slip the skins off using a cloth to protect your hands if necessary. Then slice the tomatoes thinly.

All you do now is arrange the slices of Mozzarella and tomato in layers, either in rows or concentric circles, on a serving dish. Scatter the whole basil leaves over them, then, just before serving, sprinkle with plenty of salt and freshly milled black pepper and drizzle the oil all over. Serve with some ciabatta bread, warmed a little in the oven to the crispy stage.

This recipe is taken from Delia Smith’s Summer Collection.

Ingredients

• 1 large clove garlic, crushed
• 1 tbl. Roquefort cheese, mashed
• 1 tsp. mustard (I used Dijon)
• 2 tbls. fresh lemon juice
• 3 tbls. olive oil
• Salt and black pepper, to taste
• 1 tsp. dried oregano
• Marinated vegetables:
• 1/2 cup chopped bell pepper
• 1 cup chopped celery
• 1 avocado, peeled and diced
• 1 large tomato, chopped and drained
• 1/4 cup chopped parsley
• Romaine lettuce choice

Directions

1. In medium glass bowl, mix all dressing ingredients.

2. Chop vegetables and add them to dressing. Cover and refrigerate until time to serve.

3. Rinse Romaine and tear it into bite-size pieces OR leave whole leaves. Drain and place in a large dish towel in refrigerator to drain and crisp.

4. At serving time, toss lettuce with marinated vegetables or serve vegetables over bed of lettuce leaves.

From “C’`est si bon! Heritage Recipes”

Serves 6.

Ingredients

• 5 ounces water-packed tuna, drained
• 1 cup mayonnaise (fat-free or regular)
• 1 tablespoon parsley, chopped
• 1 tablespoon scallions, chopped
• 2 tablespoons lemon juice
• 1/8 teaspoon black pepper
• 1/2 cup celery, chopped
• 1 Granny Smith apple, cored, peeled, chopped
• 1/4 cup water chestnuts
• 4 cups spring greens

Directions

* Combine all ingredients except greens. Chill well. Serve on a bed of spring greens.

* Makes 4 servings.