Tomato-radish salad
Radish, it's a bit of a show-off with its bright pinky-red coat isn't it? It compliments any salad but is especially good with tomatoes.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 cups mixed heirloom tomatoes, chopped
- 1 bunch Greek basil leaves*
- 8 radishes, sliced very finely
- 2 Tbsp extra virgin olive oil
- juice of 1 lemon
- 1/2 tsp celery seeds
- sea salt flakes and freshly-milled black pepper
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