Tomato Basil Salad

Oh god it’s so easy and fast. The kid goes nuts for it, it’s extremely customisable and it tastes like lazy, wine drenched afternoon in Positano.

Ingredients

Tomatoes. A lot. A whole heap.

Basil - a generous handful, ripped up.

Red onion. Maybe a quarter? Finely sliced

Cashew cheese (or any creamy vegan thing you have. Sometimes I’d use tofutti cream cheese spread in little dollops)

Olive oil

Salt

Vinaigrette of your choice (I have this incredible sweet aged vinegar from Coriole winery in Mclaren Vale - the greatest. When it runs out I might try a mix of balsamic and pomegranate molasses)

Bread for serving. Toasted.

Method

Mix it. Good job. It’s done.

Beef it up- there’s no reason you can’t go ahead and use up any veggies that need eating quick smart. Green beans, asparagus, some grilled capsicum or zuch.