First of the Season Tomato salad


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Serves 1-2 | Prep Time 10 minutes | Cook Time 5 minutes

Why I Love This Recipe

This 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


Ingredients You'll Need

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


Directions

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.


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