This simple salad is one I make often as it showcases fresh tomatoes at their finest. Despite having few ingredients it delivers a huge flavour. It’s great on its own, or as a topping for slices of crusty bread. I like to use brie that’s been aging for a few weeks in my refrigerator for a slightly tangier taste – the way to judge the ‘ripeness’ of brie is simple – young brie will have 45 or more days to go before its best before date; semi-ripened has 20 – 45 days to go and fully ripened will have 20 or less days to go and will feel much softer than young brie when you press on the rind. This salad is best made a few hours ahead then covered and left to marinate at room temperature. If you must make it the day before, get it into the fridge right away then take it out a couple of hours before you plan to serve it
3 tomatoes, chopped
200 grams (8 ounces) brie (at whatever stage of ripeness you prefer)
3 tablespoons good quality olive oil
½ teaspoon smoked sea salt
¼ teaspoon freshly ground black pepper
¼ cup basil leaves, chopped
- Combine tomatoes and brie in a bowl and stir gently to combine.
- Drizzle with olive oil and sprinkle with salt, pepper and basil.
- Stir gently then cover with plastic wrap and let sit at room temperature for at least two hours so cheese softens and flavours blend.
- Serve while still at room temperature.