Freshly picked basil and cherry tomatoes, split, drizzled with extra virgin olive oil and sprinkled with salt and pepper. This rests happily at room temperature, the flavors mingling and merging, while you make the rest of the meal—even if that just means slicing up a baguette and pulling out some butter. If you love basil, eat it as is. If you like basil, remove the leaves before eating. Their flavor will still linger with subtlety rather than punch. Either way, it’s the perfect taste of summer.
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