Summer open sandwich: tomato, olive oil and basil
Ingredients
For
1
personnes
- 1 to 2 slices of country bread (depending on your appetite)
- 2 medium tomatoes
- 1 to 2 teaspoons of full-flavoured olive oil
- Salt, pepper, dried garlic, basil
Tip
Depending on your preference, you can toast the slices of bread before adding the tomato. This recipe is best made in summer, when tomatoes are in season, to fully enjoy the delicious flavour of this fruit-vegetable with its sun-kissed aromas. Here are some other open sandwich recipes: Open sandwich with herring in olive oil from Nîmes PDO, or an open sandwich with ricotta, green olives and candied peppers
Instructions
- Wash and peel the tomato (to make this easier, you can plunge it into boiling water for 1 minute). Cut it in half, remove the seeds, then dice it into small cubes.
- Arrange on the slices of bread.
- Season with salt and pepper, add the dried garlic, a dash of full-flavoured olive oil and a few basil leaves.
- Enjoy!
- The bonus: a sunny, balanced recipe, perfect for breakfast (just like in Spain!), as an afternoon snack, or served with a green salad for a light dinner.
Tip
Depending on your preference, you can toast the slices of bread before adding the tomato. This recipe is best made in summer, when tomatoes are in season, to fully enjoy the delicious flavour of this fruit-vegetable with its sun-kissed aromas. Here are some other open sandwich recipes: Open sandwich with herring in olive oil from Nîmes PDO, or an open sandwich with ricotta, green olives and candied peppers
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