from Whole Living, July/August 2011
Every single ingredient in this dish is raw. It’s also vegan but I have been known to sprinkle the tiniest amount of Pecorino on top before serving as well as 3 or 4 drops of lemon juice. Not a lot, just a teeeensy bit for brightness.
8 ounces of sliced cherry tomatoes
1 clove of garlic, thinly slices (the thinner the better, trust me!)
¼ cup chopped raw walnuts
2 tablespoons torn fresh basil, plus leaves for garnish
2 tablespoons extra virgin olive oil, plus a bit more for drizzling
sea salt (I like a light chunky salt crystal for texture)
1 zucchini, thinly sliced lengthwise, slices cut into ¼-inch long strips
In a bowl, combine the sliced tomatoes, the garlic, walnuts basil and olive oil, Season with salt. Let stand 20 minutes. Toss with the zucchini ribbons and garnish with basil. This is where I add a tiny bit of cheese and a sprinkle of lemon juice but it’s totally not necessary.
- Recipe courtesy of Matt Armendariz