- Cooking Time: 5 minutes
- Servings: 1-2
- Preparation Time: 10 minutes
- First vine ripe tomato you can get.
- small arugula or any micro greens
- whole Basil leaves
- Sea Salt
- Fresh ground pepper
- 3/4 cup olive oil
- 1 cup balsamic vinegar
- Heat a nonstick pan over medium heat. Add the balsamic vinegar to the pan a reduce until it is syrup like. This should take five minutes remove from heat and let cool. Slice the tomato how thick you like it. Arrange the slices on a plate, hit the tomato with sea salt and pepper, sprinkle the arugula around, drizzle the plate with olive oil, garnish the tomato with the basil and drizzle on the balsamic reduction.
NotesThis recipe is for the small garden grower which includes myself. I know how exciting it is to see that first bright red tomato hanging on the vine soaking up the sun in all its glory. I am known for my seasonal simplistic approach when creating a dish. Each ingredient should shine and not over power the other. This salad says a lot with only a few ingredients; three came from my garden