With Spring in the air, I thought I’d start off March with a light, tasty and healthy salad. While not typically “Caribbean”, most of the ingredients were grown in my little Canadian – Caribbean garden last summer (yea, been holding on to this recipe for a minute). If you wanted to add cucumber, watercress, red onion and/or sweet peppers, you can certainly do so. I’m a huge fan of tomatoes, especially heirloom ones, so I kept the salad basic.
– tomatoes (I used a combination of heirloom and grape from my garden)
– 1/2 lemon (juice)
– 1 tablespoon olive oil
– 1/4 teaspoon black pepper
– 1/4 teaspoon sea salt
– 1 tablespoon aged balsamic
– 5-8 basil leaves (I used Italian basil)
– 1 tablespoon chopped parsley
Wash, core (remove the stems) and chop the tomatoes into irregular pieces, to give the salad some texture and contrast.
In a large bowl, combine the salt, black pepper, lemon juice, parsley and olive oil (whisk), then add the tomato and mix gently. You can always add 1 clove of crushed garlic for more flavor if you like. If you’re doing a massive salad, you can double up on the dressing.
Try to get small basil leaves as I like keeping them whole. Or you can always gently fold them and cut (try not to crush them as they bruise easily). When you’re ready to serve, place in a serving bowl, top with the basil and drizzle on the balsamic.
Another option if you didn’t want to use balsamic, is reduced pomegranate juice (like a pomegranate balsamic). You may finish with additional sea salt (flaked) but as I may have mentioned before, I’m cutting back on the amount of salt I have in my diet.
Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2