Italian tomato & artichoke platter

2 of 5-a-day quick summer vitamin c

N/A

Source

Ingredients

small pack basil , very finely chopped, plus a few small leaves to serve

4 tbsp extra virgin olive oil

600g tomatoes (a selection of sizes and colours looks good)

1 small red onion , finely sliced

175g chargrilled artichokes in oil, from a jar

Method

Make the dressing by combining the chopped basil with the olive oil in a small bowl. Season well.

Slice the larger tomatoes, leaving smaller ones whole or halved. Lay them on a platter, then top with the onion slices and artichokes. Scatter over the basil leaves, drizzle over the dressing and add a good grinding of black pepper.