How to Make a Fresh Tomato & Basil Salad

INGREDIENTS 

• 4 ripe tomatoes 
• 1 small cucumber 
• A handful of fresh basil leaves 
• 2 tbsp extra virgin olive oil 
• Salt, to taste 
• Freshly cracked black pepper, to taste 
• Optional: 50–100g feta or mozzarella 
  

INSTRUCTIONS 

1. Prep the Veggies: Rinse the tomatoes and cucumber. Slice the tomatoes into wedges or halves and slice the cucumber into rounds or half-moons. 
2. Tear the Basil: Use your hands to tear the fresh basil leaves into bite-sized pieces — this helps release their aroma. 
3. Combine: Place the tomatoes, cucumber, and basil into a serving bowl. 
4. Dress It: Drizzle with extra virgin olive oil. Season with salt and freshly cracked black pepper. Add feta or mozzarella if you like.
5. Toss and Serve: Gently toss to combine. Serve immediately while the flavours are bright and fresh. 
   

CAMPFIRE COOKING TIPS 

• If camping or picnicking, prep the veggies at home and pack them chilled. 
• Bring dressing ingredients separately and combine just before serving for maximum freshness. 
• A sharp, reliable knife makes quick work of slicing, keeping tomatoes intact and cucumbers crisp. 
  

GREAT TOOLS TO HAVE ON HAND 

While not required, these tools make prep easier and more enjoyable: 

• Laguiole En Aubrac Knife: Known for its sharp, finely crafted blade, ideal for cleanly slicing tomatoes and herbs without bruising or crushing. 
• Sturdy Cutting Board: Provides a stable surface for safe, comfortable prep. 
• Mixing Bowl: Handy for gently combining ingredients without damaging delicate produce. 
• Serving Platter or Bowl: Perfect for presenting the salad fresh and ready to serve.
  

You’ll find Laguiole En Aubrac knives available online, crafted for precise prep and everyday cooking with classic French design.