Long Summer days, breezy afternoons and juicy ripe tomatoes.
3 Medium ripe heirloom tomatoes cut into wedges and rounds
¼ Bunch of fresh basil picked
¼ Bunch scallions cut into rounds
1 Small French shallot sliced
Ramp Up Ramp Vinegar
Extra Virgin Olive Oil
Salt and Pepper
On a platter place tomatoes, top with basil leaves, French shallots, scallions.
Sprinkle with salt and pepper
Top with a few lugs of olive oil and splashes of Ramp Up Ramp Vinegar. Done.
Serves - 2 - 4