Sliced Tomatoes with Minted Olive Oil and Basil

A Simple Summer Delight: Sliced Tomatoes with Minted Olive Oil and Basil

As a busy working mom, I’m always on the lookout for recipes that are both delicious and easy to prepare. This recipe for sliced tomatoes with minted olive oil and basil fits the bill perfectly. It’s elegant enough for a dinner party, yet simple enough for a weeknight meal. The best part? The majority of the work is done ahead of time, leaving you with minimal prep just before serving.

The star of this dish is undoubtedly the minted olive oil. The process of making it is incredibly straightforward: simply blanch some fresh mint, blend it with olive oil, and let it infuse for a few hours. This creates a vibrant, fragrant oil that elevates the simple tomatoes to another level. The subtle sweetness of the oil, combined with the fresh basil and a touch of sugar, creates a beautiful balance of flavors. The combination is fresh, bright, and utterly captivating. It's a flavour explosion in your mouth that dances between sweet and savoury, minty and herbaceous. It's so easy to make yet feels incredibly luxurious.

I love how versatile this dish is. You can adjust the amount of oil and seasonings to your liking. Feeling adventurous? Try adding a pinch of red pepper flakes for a little kick. Want to make it a complete meal? Serve it alongside some grilled chicken or fish. The possibilities are endless. I often serve this as an appetizer or a side dish. It's also fantastic as part of a larger antipasto spread or a light lunch with crusty bread. The simplicity of this recipe belies its sophistication; it’s a dish that always impresses. The colours are amazing – the deep red of the tomatoes, the vibrant green of the basil and mint, and the shimmering emerald of the olive oil all come together to create a feast for the eyes as well as the palate.

What truly sets this recipe apart for me is its effortless elegance. It's the kind of dish that makes you feel like you’ve spent hours in the kitchen, even though it only takes minutes to assemble. It's perfect for those moments when you want to impress your guests without spending all day slaving over a hot stove. The beauty of this recipe lies in its simplicity – letting the freshness and quality of the ingredients shine through. This recipe isn’t just a meal; it’s an experience. It's a taste of summer, a moment of calm amidst the chaos of daily life.

The preparation itself is minimal. The infused oil can be made well in advance, meaning that when you're ready to serve, all you need to do is arrange the tomato slices, sprinkle on the sugar and basil, drizzle with the oil, and season with salt and pepper. It's the perfect dish for those busy weeknights when you don’t have a lot of time to spend cooking, but still want to put something delicious and impressive on the table. It's a testament to the fact that sometimes, the simplest recipes are the most satisfying. The dish is incredibly light and refreshing, making it perfect for a hot summer day or a light lunch. It’s the perfect balance of simplicity and sophistication – a recipe that will become a staple in your summer cooking repertoire.

I often find myself making a double batch of the minted olive oil. It's fantastic on salads, grilled vegetables, and even as a dip for bread. Its versatility makes it a valuable addition to any kitchen. I keep a jar in the fridge at all times and use it liberally throughout the week. You’ll be surprised how often you find yourself reaching for it! It adds a touch of freshness and brightness to almost any dish, transforming simple ingredients into something extraordinary. So, if you're looking for a simple yet impressive recipe to add to your culinary arsenal, look no further. This recipe is a true winner, whether you're a seasoned cook or just starting out.

Step-by-step

• Bring medium saucepan of water to boil. Add 1 cup packed mint and blanch 20 seconds.
• Drain.
• Transfer leaves to processor and blend well.
• With machine running, add oil through feed tube and blend until smooth.
• Season with salt and pepper.
• Let stand 3 hours at room temperature. (Can be made up to 3 days ahead. Cover minted oil and refrigerate. Bring to room temperature before using.)
• Arrange tomato slices on platter; sprinkle sugar, then basil over slices.
• Drizzle 2 to 3 tablespoons minted oil atop tomatoes.
• Season with salt and pepper.
• Garnish with additional mint leaves.