- Cooking Time: 5 minutes
- Servings: 1-2
- Preparation Time: 10 minutes
BackstoryThis 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
- 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.