This simple summer dish has a secret ingredient that more people need to know about: white balsamic vinegar. Coupled with a drizzle of olive oil (extra virgin, no sluts), some freshly ground pepper, a bit of sea salt, and topped with some lightly-toasted almond slices, it’s a glorious taste of the season. I garnished the plate with some herbs from the garden, but used them for scent and sight only: the vinegar, oil and tomatoes deserve to stand alone.
Summer demands such simple pleasures, and this one involves little to no work. My kind of dish.
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