A couple of weeks back, I received a basket full of beautiful, fresh, black, produce from FirstAgro. Black Bell Peppers, Black Tomatoes, Purple Basil and Black Radish.
I was sure that was going to use the tomatoes raw and basil for Pesto. I had a Black Salad in mind. With bell peppers, tomatoes, black olives, black rice… But somehow the flavours weren’t going together. That’s when I decided not to use all of them in one dish just for the sake of it. So ended up making stuffed bell peppers. Though I wasn’t very happy as it changes it’s colour once cooked. Will try something raw with it.
With tomatoes i knew i was going to make salad. But at the same time came across this olive pesto dressing on olives and tomatoes by thegourmetrd.com and i had to try this but with my variations. You can check her recipe here http://www.thegourmetrd.com/caprese-olive-salad-green-olive-pesto/
Ingredients
2 tbsps – Pesto (i have used purple basil here)
2 cups – Mixed tomatoes (black, cherry, tusita)
2 tbsp – Olive oil
2 tbsp – Black olives (pitted)
1 tbsp – Toasted Pine nuts
1 tsp – Black pepper
Method
In a mixing bowl add all the tomatoes. Chop big chunks of the bigger tomatoes and smaller ones you can leave them whole.
Add all the other ingredients give it a good toss.
Have it as a salad or toss it with cooked spaghetti, add another dollop of Pesto and serve.
- 2 tbsps – Pesto (i have used purple basil here)
- 2 cups – Mixed tomatoes (black, cherry, tusita)
- 2 tbsp – Olive oil
- 2 tbsp – Black olives (pitted)
- 1 tbsp – Toasted Pine nuts
- 1 tsp – Black pepper
- In a mixing bowl add all the tomatoes. Chop big chunks of the bigger tomatoes and smaller ones you can leave them whole.
- Add all the other ingredients give it a good toss.
- Have it as a salad or toss it with cooked spaghetti, add another dollop of Pesto and serve.
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