Monday 16 July 2012

Tomato and spaghetti of courgette salad.

 Two ripe giant 'beef heart' tomatoes or six ripe normal ones, cores removed and plunged into boiling water for twelve seconds and dropped into iced water.  Peel the tomatoes and remove the seeds, cut or tear into pieces.  Cut two courgettes with a vegetable 'spaghetti' cutter or just grate.  Cut just up to the seeds and discard the core.  Dress with rice vinegar (or your favourite vinegar) and olive oil (1 to5).  Just before serving season well and mix in a small handful of basil.


  1. This looks tasty. I have all the ingredients in my garden, but they are all far from ready to use. Such a late year this year for many reasons, including the weather.

  2. Hi W,
    Thank you for reading my blog. We have the same problem with late veg too. Love reading your blog as we lived in Pontlevoy and went to Montrichard often. It was 22 years ago we rented a house for weekends to escape Paris. We have many fond memories of the place! We looked to buy there but got sidetracked in Normandy after staying with friend one weekend...



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