6-8 ripe, juicy tomatoes cut into a small dice
Salt and pepper
Fresh basil leaves, ripped into small pieces*
Make the Cotoletta (cutlets) as per the previous recipe (click here).
While the cotoletta is cooking, make your salad by putting your tomato in a mixing bowl with a bit of salt. Allow the tomato to macerate for just a minute or two, then drain out the excess liquid along with most of the seeds. Take the pulp, mix it with the basil leaves and toss with the olive oil. Adjust for seasoning.
Serve the cotoletta, still hot, with the tomato salad spooned over the top, and eat it right away!
Note: If you cannot find ripe large tomatoes, try changing to cherry tomatoes instead; you will need about 2 pints for this recipe.
* click here to learn how to properly clean basil.