Tomato Salad Recipe
Simple yet delicious, this fresh and seasonal Tomato Salad Recipe has a mix of ripe cherry and vine-ripened tomatoes, fresh basil, and an olive oil dressing.
Servings: 4 servings
Cost: $5.12
Equipment
Ingredients
- 2 cups (1 pint) cherry tomatoes halved
- 3 cups (1 pound) tomatoes core removed and chopped
- 1 tablespoon finely minced shallot 1/2 of 1 shallot
- 1/2 teaspoon minced garlic
- 1/4 cup thinly sliced fresh basil see note 1
- 1 tablespoon red wine vinegar or apple cider vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cut all the tomatoes into bite-sized pieces and add them to a large bowl.
- Sprinkle the minced shallot, garlic, and basil over the tomatoes. Drizzle the olive oil and vinegar evenly on top.
- Gently toss everything together until well combined.
- Season with salt and pepper as needed (I start with 1/2 teaspoon each). Taste and adjust as needed.
- Serve immediately. This salad is best enjoyed within a couple of hours of making.
Video
Notes
Note 1: Stack basil leaves, roll them tightly like a cigar, and thinly slice before adding to the salad.
Tip: Since this tomato salad uses so few ingredients, the quality of each one really matters. Start with the best tomatoes you can find. If you grow your own, use those! If not, look for heirloom tomatoes at your farmers market or grocery store. Use the best oil you have—you’ll taste the difference!
Nutrition
Serving: 1serving | Calories: 85kcal | Carbohydrates: 5.2g | Protein: 1.2g | Fat: 7.3g | Sodium: 6.7mg | Fiber: 1.6g | Sugar: 3.4g