I have a huge variety of tomatoes in my garden, little round yellow ones, big fat red juicy ones, long ones, so our tomato salads are never boring. I try to mix up colours and shapes, I cut some into halves, some into thick slices, some I cut up irregularly.
4 big handfuls of tomatoes
salt and black pepper
extra virgin olive oil
1 fresh red chilli, halved and deseeded and finely sliced
1 handful of fresh chopped oregano
Half a clove of garlic finely sliced-I am not a fan of too much garlic!
A big handful of fresh basil, leave divided into small and large ones.
Cut up the tomatoes however you wish, put them into a colander and season with salt-using more than less. It helps draw the water out and intensifies their flavour. Leave the colander over a bowl for 20 minutes and let any excess water and salt drip out. Pour the liquid away, wash the bowl and put the tomatoes in it. Dress them with a big glug of olive oil, and some balsamic vinegar. Add the pepper, chilli oregano and large basil leaves torn up. Toss tgether, season to taste.
Drizzle with some extra olive oil and sprinkle over the baby basil leaves.
About me
I grew up in Kenya, living on a ranch, eating real home grown and home cooked food. This shaped the view I had on food, as I didn’t know any different, until I went to boarding school overseas. I got sick, everything I ate made me sick. I became a vegan, that was over 20 years ago and I have never looked back. I eat plant based, mainly home gown food. I am lucky enough to live on an avocado farm on the slopes of Mt Kilimanjaro and I have a huge vegetable garden. This blog was initially started because I would give my friends baskets of veggies and invariably I would get a phone call asking what to do with certain things. My recipes are inspired by my garden and the incredible produce that I get from it. My dream is to inspire others to eat real food.
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