Basque Tomatoe Salad

Tomatoes abound in this lovely weather! recipe courtesy of Chef Fernando Divina, formerly of Cave B.

A Favorite Northwest Basque Community Tomato Salad

This is an easy, elegant way to serve blushing ripe tomatoes. Select small vine and large slicing varieties for a colorful presentation.

4 large tomatoes, sliced (or alternative mixture  of tiny vine and large slicing varieties)

2 Tablespoons snipped fresh chives with their blossoms

2 Tablespoons fresh basil, sliced finely

1 Tablespoon chopped Italian (flat-leaf) parsley

3 Tablespoons camelina oil or substitute extra virgin olive oil

1 teaspoon coriander seeds, crushed

Local coarse salt & freshly ground black pepper

                    To Prepare

Place the tomatoes on a serving platter or four individual plates.  Distribute the herbs over the tomatoes. Drizzle the tomatoes with the oil. Sprinkle the salads with coriander , salt and pepper.

To serve

Serve the salad at room temperature, accompanied by some shaved or grated aged sheep’s milk cheese by Black Sheep Creamery in Washington state or imported Basque  cheese called Ossau-Iraty or Spanish Manchego cheese. Serve with crusty bread or crisp crackers.