This recipe has no hard and fast quantities. Instead it’s about the ratio of tomatoes and basil to dressing, and that is a matter of taste. Outlined below is a simple guideline for the salad.
A handful of fresh tomatoes (about 3 – 4 cups of chopped tomato is our normal)
A handful of fresh basil leaves (about ½ cup of chopped leaves)
4 Tbsp mayonnaise
Fresh dill (optional), to taste
Salt, to taste
Pepper, to taste
Add all the ingredients to a bowl and mix together. The tomato juice will mix with the mayonnaise and thin it to a creamy dressing. So simple and so delicious. Best eaten with produce fresh-picked from the garden (or brought home fresh from a farmers market).