Recipe by Emily Blount, St. Leo, Oxford The RECIPE Ingredients: 10 ounces tomatoes, cut, assorted (grape, sungold, heirlooms) ¼ cup cucumber, sliced into half moons, de-seeded ½ cup basil, large chiffonade ¼ cup mint, medium chiffonade ¼ cup parsley, flat leaf 1 Tablespoon red onion, sliced 3 Tablespoons sherry vinegar 3 Tablespoons EVOO 2 slices […]
