shared via Food Republic
Juicy tomato salad with basil and microgreens.
2 pounds assorted heirloom tomatoes
1 tablespoon purple basil, chiffonaded (thinly sliced)
1 handful micro greens or pea shoots
Slice the tomatoes into 1/4-inch slices. Arrange on a plate.
Sprinkle basil on top of the tomatoes, then top with the microgreens.
Drizzle with olive oil and finish with sea salt to taste.