Garlicky Tomato Salad

Ingredients

1 large leaf lettuce, large leaves torn into smaller pieces
4 large or 6 small ripe Italian tomatoes, about 500 g in total, sliced
2 cups cherry tomatoes, halved
16 fresh basil leaves
2 tablespoons toasted pumpkin seeds
2 tablespoons toasted sunflower seeds

Garlic Vinaigrette
1 small garlic clove, finely chopped
1 1⁄2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
pepper to taste

Directions

• To 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.

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