People often ask for more salad recipes, and I’m happy to oblige, but we need the right season for that! What do we have now? Greenhouse salad leaves, which we drizzle with lemon juice and eat with everything. Radishes — many love them with sour cream, though they work wonderfully in all fresh salads. Finally, we have greenhouse tomatoes. And that’s exactly what we’ll use for this salad. My absolute favorite! I'd sell my homeland for it! Though, to justify such a trade, the basil should be juicy and green, but today, only purple basil was available.
- tomatoes
- basil
- garlic (dry is fine)
- sea salt
- olive oil
- apple cider vinegar 1 tsp.
Chop everything, dress it. You can sprinkle with pumpkin seeds, hemp seeds, or drizzle with a little tahini.
Chop everything, dress it. You can sprinkle with pumpkin seeds, hemp seeds, or drizzle with a little tahini.
