Tomato and Basil Oysters
Recipes for Home and Restaurant
by Nadine Lloyd
6 fresh oysters
2 tablespoons olive oil
1½ tablespoons balsamic vinegar
¼ purple onion – finely chopped
1 firm tomato – de-seeded and diced into small cubes
10 fresh Thai basil leaves – rolled and sliced
Clean the oysters and place them on a serving platter lined with rock-salt.
Combine the tomato, onion, basil and balsamic vinegar.
Evenly share the ingredients between the 6 oysters.
Drizzle a few drops of olive oil over each oyster.