small pack basil, very finely chopped, plus a few small leaves to serve
3 tbsp extra virgin olive oil
600 g tomatoes (a selection of sizes and colours looks good)
1 small red onion, finely sliced
175 g chargrilled artichokes in oil, from a jar
- 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.