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Ingredients
- 1 pint (2 cups) ripe cherry or grape tomatoes, quartered
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons extra-virgin olive oil
- 1/3 cup chopped or torn fresh basil leaves
Method
- Add the tomatoes to a medium serving bowl and season with salt and pepper, to taste.
- Drizzle with the olive oil and stir in the basil.
- Serve immediately or set aside, at room temperature, for up to 2 hours.