1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
Few basil sprigs
Salt and freshly ground black pepper
- Halve, peel and finely chop the shallot. Put into a small bowl and mix in the wine vinegar, olive oil and a bashed basil stalk (to add flavour). Leave to stand for at least 10 minutes.
- Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry and peel. Quarter and deseed, then finely chop the tomatoes. Add them to the shallot mixture.
- Finely shred or chiffonade a few basil leaves, add to the salsa and season with salt and pepper to taste. Just before serving, discard the basil stalk.