4 pink tomatoes
25 g of almonds
25 g of walnuts
1 clove of garlic
2 tbsp of vinegar
60 ml of extra virgin olive oil
Salt, pepper
1
We begin by preparing the vinaigrette: in a mortar, crush the garlic and then add the nuts and crush them, leaving medium-sized pieces. Then, add the olive oil, vinegar, season with salt and pepper and mix everything.
2
Next, wash and cut the tomatoes into very thin slices and distribute them on a plate, trying to overlap them a little.
3
Season the dish with the vinaigrette and season to taste.
CategoryFIRST COURSE
Ingredients
4 pink tomatoes
25 g of almonds
25 g of walnuts
1 clove of garlic
2 tbsp of vinegar
60 ml of extra virgin olive oil
Salt, pepper
