::recipe::

It's time for another recipe!!!! This one I personally haven't tried but it did catch my eye and will be something I will try sometime this week. You can do many variations with this type of salad. Tomatoes are one of my most favorite vegetables (although not grilled or warm), I love the crisp and juicy cool taste that a tomato gives off (especially on a hot summer day!) but it's also delicious during the winter season too. :) Some variations that I may try also would be to toss with avocado, and I definitely like the idea of tomatoes with green onions (always used to have this on an open faced sandwhich).Hope you guys enjoy and do give this a try! Let me know how you guys like it. ;)


Garlicky Tomato Salad

When tomatoes are at their peak of sweetness, this garlicky tomato salad is particularly delicious. It’s eye-catching, too, if you make it with a mixture of different-coloured tomatoes—new varieties are coming on the market all the time.


Ingredients1 large leaf lettuce, large leaves torn into smaller pieces 4 large or 6 small ripe Italian tomatoes, about 500 g in total, sliced2 cups cherry tomatoes, halved16 fresh basil leaves2 tablespoons toasted pumpkin seeds2 tablespoons toasted sunflower seeds

Garlic Vinaigrette

1 small garlic clove, finely chopped1 1⁄2 teaspoons red wine vinegar2 tablespoons extra virgin olive oilpepper to taste

DirectionsTo make the garlic vinaigrette, whisk together the garlic, vinegar, oil and pepper in a small mixing bowl. Place a layer of lettuce leaves on a serving platter or on 4 plates and arrange the sliced tomatoes and then the cherry tomatoes on top. Drizzle over the vinaigrette. Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes, and serve at once. Garlicky tomato salad variations: Try a salad of cherry tomatoes and sugar snap peas. Trim 250 g sugar snap peas and steam for about 3 minutes or until tender but still crisp. Refresh under cold running water, then cool. Mix with 370 g cherry tomatoes, halved if large, and 6 thinly sliced green onions. Make the garlic vinaigrette as in the main recipe and drizzle it over the tomatoes and peas. Add 4 tablespoons chopped fresh mint, or 1 tablespoon each chopped fresh tarragon and parsley, and toss to mix.
Prep time: 10 minsserves 4 (as a starter) or 2 (as a main dish)





-S.*
(Source: http://www.besthealthmag.ca/)