100 g pinenuts or macadamias, roasted
1 bunch basil
Lots of garlic, crushed or chopped very finely.
White balsamic vinegar
Slice tomatoes 1/4" thick and lay a third of them in a bowl. Salt. Sprinkle over a third of the pinenuts. Sprinkle over a third of the garlic. Season with pepper. Top with a third of the basil. Repeat until all of the ingredients have been used. At the end drizzle over olive oil and a splash of white balsamic vinegar. Do not stir. Refrigerate for about 2 hours. If you have time you can make the salad the night before.
Recipe by Pete Bufo
Image by Pearl