1 small garlic clove, finely chopped
1 1/2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
Pepper to taste
1. To make the garlic vinaigrette, whisk together the garlic, vinegar, oil and pepper in a small mixing bowl.
2. Place a layer of lettuce leaves on a serving platter or on 4 plates and arrange the sliced tomatoes and then the cherry tomatoes on top. Drizzle over the vinaigrette.
3. Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes, and serve at once.
Garlicky tomato salad variations:
Try a salad of cherry tomatoes and sugar snap peas. Trim 250 g sugar snap peas and steam for about 3 minutes or until tender but still crisp. Refresh under cold running water, then cool. Mix with 370g cherry tomatoes, halved if large, and 6 thinly sliced green onions. Make the garlic vinaigrette as in the main recipe and drizzle it over the tomatoes and peas. Add 4 tablespoons chopped fresh mint, or 1 tablespoon each chopped fresh tarragon and parsley, and toss to mix. Serve garnished with remaining peanuts.